This is a famous Punjabi delicacy, often had for lunch or dinner with roti, parantha or chawal/rice. It is a good source of protein, especially for vegetarians, and is kid friendly. I am yet to come across a person who does not like Rajma 🙂. Rajma comes in different forms. There are two versions of dark rajma, big and small and one version of light pink rajma which comes only in one size. The light pink ones cook easily. I prefer to buy the smaller version of the dark rajma as the big dark ones don’t cook well.
It is important to soak legumes like kidney beans and chickpeas overnight and then wash. Often, when we forget to soak, we just add soda and cook it. Though they get cooked, it is not good for health. When we soak it and wash the next day, the phytates, which are anti nutrients get washed off. If the phytates remain in the seeds, it will impair the body’s ability to absorb nutrients…hence it is important to soak them for 8 hours and wash them.
1/4 kg kidney beans/rajma rinsed and soaked overnight, rinsed again in the morning and pressure cooked for 6-8 whistles with some salt
3 medium sized onions, finely chopped/ pureed
4 large tomatoes, finely chopped / pureed ( I prefer to add more tomatoes to onions, as it gives a nice tangy taste)
3 tbsp Rajma Masala (I prefer MDH to other brands)
1 tsp turmeric powder
2 tbsp Oil
2 tsp Cumin seeds
1 bay leaf
1″ ginger paste or cut julienne
2 tsp Chaat masala (optional)
2 tbsp cream (optional, I have not used. I prefer to mash some boiled rajma with a spatula or grind it in a grinder to get thickness or creamy feel)
chopped fresh coriander for garnishing (optional, have skipped)
- In a wok heat oil. Add whole spices like bay leaf, cumin seeds, cloves, cinammon.
- Saute for few seconds and then add chopped onions.
- Once they turn translucent, add chopped tomatoes and mix well.
- When oil starts oozing out from the sides of the mixture, add turmeric powder, rajma masala and ginger.
- Saute for few seconds. Then add rajma along with its broth. Allow it to boil.
- Add chaat masala, salt and cream or ground rajma. Stir well and let it cook for couple of minutes.
- Switch off the flame and garnish with coriander.
- Serve hot for lunch or dinner with chapati, roti, naan, rice.