Rajma By munniv

by munniv

Added to 30 cookbooks
This recipe has been viewed 6503 times

Get the traditional recipe to prepare the North Indian rajmah with an authentic blend of rajmah beans with spice powders and tomato puree. The rajmah is typically relished hot with steamed rice and an onion salad as accompaniment. Enjoy and learn many vegetable recipe, rice recipe, lentil or dal recipe at tarladalal.com

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Preparation Time: 15 MINUTES
Cooking Time: 20 MINUTES

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Ingredients

3 cups rajma (kidney beans)
3 cups water- for soaking
2 tsp grated ginger (adrak)
2 onions, finely chopped
1 big sized tomato, chopped
1 tsp turmeric powder (haldi)
1 tsp chilli powder
1/4 tsp pepper powder
1 1/2 tsp cumin seeds (jeera) powder
3 tbsp oil
1/2 bunch of coriander (dhania) leaves
1 lemon
salt to taste

Method

Method
Soak rajma for 4to5 hrs in water, or for ½ an hour in hot water.
Pressure cook rajma with salt and a pinch of haldi powder.
Do not throw away the water, which remains in the pressure cooker.
Take a kadai. heat the oil in it.
After the oil becomes hot, put the chopped onion in it and fry till the onion becomes golden brown.
Add the grated ginger to this and fry for few seconds.
Add the chopped tomato to this and fry for few seconds.
Then add the remaining haldi powder, chilly powder, and cumin powder and pepper powder and fry this mixture till the oil separates from this.
Add the pressure-cooked rajma with the water remaining in the cooker to the kadai and mix well with the mixture.
Add salt.
Let this boil very well till the grabby becomes thick.
Then put off the stove and pour the curry into a serving dish.
Squeeze a lemon in to this curry and garnish with chopped coriander leaves.
The delicious rajma is ready to eat with rice or roti.