Rajma Masala

Rajma or Kidney beans is a staple ingredient thats very commonly used in our Indian kitchens. especially in the north of India ,(Kashmir,Himachal and Uttar Pradesh) this is a very common side dish thats often made in their everyday kitchen. The Kashmiri Rajama  is supposed to be one of the best Kidney beans thats available and they are usually made medium to spicy and served with hot ghee and steamed rice. In every Resturants or Dhabhas in the areas of Jammu & Kashmir Rajma & Chawal is a must have and a hearty delight for all the vegeterians ! Each Family has their own recipe for this ,but this is my version,a very hearty and filling protien rich meal... Rajma masala or Rajma Curry..




Rajma Masala

Ingredients:

Rajma 1 cup (soaked in 3cups of cold water for atleast 5hrs ).
Tomatoes diced finely 1 cup
corriander powder 1tbsp
garam masala 1tsp
tumeric powder 1tsp
corrainder leaves 1cup
lemon juice 1/2tsp
bay leaf
oil
salt as req


Grind into a thick paste:

Ginger 3tbsp
garlic 3 pods
white onions 1/2cup
roasted jeera 1tsp
green chilli 2 or 3 (more for more spice)


Method:

Pressure cook the soaked rajma with some salt until it is very soft. ( can be mashed with the spoon)

Heat oil in a kadai, add bay leaf and the ground paste.

fry this for a while.

add the tomatoes, salt for the masala , tumeric and all the other dry masalas.

fry till the tomatoes r soft .

next add cooked rajma with its water.

add more water if needed.

add in 1/2 of corriander leaves

cook this for atleast 20mins in low flame.

finally add the lemon juice and the remaining corriander leaves.

serve hot


suggested accompliments:

jeera rice

pulav

roti/naan.