Rajma Or kidney Beans
Rajma Or Kidney Beans
Rajma Recipe is a favorite food of Punjab. Although kidney beans did not originate from the Indian subcontinent, it is a part of regular diet in Northern India. The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico.
Every household has its own rajma recipe. This is my original, different from what my mom used to make, and so far, the best in my opinion. Very simple to fix, though time taking. It cooks on dum, just put it on fire and forget it for 7-8 hours! You will be surprised at the dish which comes out, flavorful, aromatic and delish, slow cooking is just wonderfully delicious! Try out and decide for yourself.
Ingredients:
- Rajma or Kidney Beans-2 cups (Soaked overnight in water)
- Chopped Tomatoes-3 (Skin removed)
- Onion-2 large or 4 medium (Finely chopped)
- Bay leaves-2
- Ginger grated-1 tsp.
- Red chilli powder-2 tsp. or 1.5 tsp.
- Coriander powder-1 heaped tsp.
- Freshly ground masala-( 1 black cardamom, 3 cloves, 1/2" cinnamon stick, 4-5 black peppercorns,a lil pinch of mace)
- Salt
- 8-9 cups of water
- Refined oil-2 tbsp.
Procedure:
- In a large pressure cooker, heat oil.
- Add bay leaves and onion, saute till the onion turns light brown.
- Add chopped tomatoes, salt, red chilli powder and coriander powder and grated ginger.
- Bhuno till you see oil on the surface, add kidney beans and 8 cups of water,cover the lid and cook on medium low flame till one whistle.
- When cooker is depressurized, open the lid and let it simmer on lowest setting for about 7-8 hours, stirring occasionally.
- After 7-8 hours, you will see the thickness of the gravy and also the white onion will almost disappear and be blended.
- Sprinkle ground masala and cover for a couple of minutes, turning off the flame.
- Serve with Rice.
Note: If you are preparing it for dinner, start cooking from 11 am. in the morning. This recipe is inspired by the iconic Maa ki Daal and tastes superb.
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