![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcFBoOeVubVS4tvtzr1ysIkHvLVb5mjto9v0987jn7KGtxb_r_MTu9SQjK73qZ_AXMSnIhJohqsg4o469OPEQmRwvCJjx-lD4DrW7-WztX3nJ_BEoDdT-WDGIgQNkDu5KF6tZ5vqTBRhA/s400/Rajama3+copy.jpg)
Soaking the beans overnight is an healthy practice because it destroys lectin,a toxin and gives a buttery texture when pressure cooked. A thick and a dark gravy with perfectly cooked red beans will be an all time hit with chappati or steamed rice.
Preparation time:15 minutes
Cooking time: 30 minutes
Serves 4
Ingredients:
1 cup kidney beans, soaked in water over night
1/4 tsp turmeric powder
1/4 tsp cumin seeds
1/2 tsp fennel seeds
1'inch cardamom
3 cloves
3 cinnamon pods
1 tbsp oil
1/4 tsp cumin seeds
1 bay leaf
1 tbsp ginger,crushed
1/2 cup onions
1 cup tomato puree
1/2 tsp chili powder
salt to taste
1 tbsp butter
1/4 cup coriander leaves for garnish
Method:
1. Pressure cook the kidney beans along with 3 cups of water,turmeric and a pinch of salt for 3 whistles. It should be tender such that you will be able to mash it with a spoon.
2. Dry fry cumin seeds,fennel seeds, cardamom, clove and cinnamon pods for about 3 minutes. Grind it to powder.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiA8OxpzsustwBjco9YPoMuDzvm46BfYmFpyADJiNkEIpm6P8cl6COrSBpqZxCkDOhxJDUTE8p6MImEjYlOsRf_e54cZMxHvjXBhE52xSeYsoi-y1TTQyf5VTOi-UujrcJ6S2DlU_83GMH/s400/Rajama+copy.jpg)
4. Then add tomato puree,chili powder and the grind powder. Cook till oil separates. This will take about 15-20 minutes on medium heat.
5. Add the cooked kidney beans along with 2 cup of water fin which it was cooked. Mash some rajma in the wok.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYkxItv1iAJMNWb89KNmO4rca_JktvlLn1WqSEydjepEOsvc820FgjNKgTPXWPX5CbvLvO7jqWiUC8NGnkrJo1uPVhrvPbGWuVkuHVFFE8b5VlzalCXBgNNpLmrPXkDKWSwKm12zws07I/s400/Rajama1+copy.jpg)
7. Garnish with the rest of the chopped onions and coriander leaves.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjne2lkyluVf09MIKxXbtTOMWgrGuB0w6q2kjrrKosDzP9hBgsLh14Qka_vHdIoDadxCCM-ETarENdptfBTWZLqbcnyk2vsV0JZdoAKgN6F-preMqv6cpZZbRvDEijWOwJlLfK-vFVmSFGo/s400/Rajama2+copy.jpg)
COOK'S FILE
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NOTE1: I prefer to grind my spices to powder. If you don't, then skip the grinding part.
NOTE2: Rinse the rajma couple of times before soaking over night.
VARIATION: You can always substitute canned beans if you don't have the dry beans.
HINT: Adding butter just before serving wont hurt. It gives a wonderful aroma to the curry.
17 comments:
Love the decoration..................super with roti
Beautiful click...Rajma masala looks so creamy and yummy!!
Lovely and beautiful click !
Wow.. masala looks tempting. I am loving the bowl that you have used. So pretty it looks. :) As ever fantastic clicks. :)
very beautiful pics,love rajma masala but its been long since i made it...will try this one next time and thanks for sharing ..
Rajma looks yummy...
Lovely clicks :-)
Wooow,,,rajma masala looks yummy n delicious dear,,, very healthy option of eating side dish for roti,, by reading the name itself droooooling me,,thanks for sharing dear,,take care n keep on smiling
Certainly with some chapati for me!
Beautiful clicks dear...Rajma masala looks creamy and delicious...
Rajma looks rich and creamy ! good recipe ...
Love the clicks.. looks so good and the dish is making me drool dear. As I love rajma so much.
Hi Pedhakka,
photographs are beautiful.. loved the fish curry, chocolate treat and many more...
That's a delicious vegetarian curry. I would love that with paratha...mmmm
Wow i just recently made rajma and sadly mine doesnt look as grand as yours:(
I love ur serving dish..so darn cute:)
Thanks for visiting my blog and leaving behind the nice comment..u too have a wonderful blog...I loved most the snaps and the way of presentation...folloing u....
Rajma masala looks simply superb. You have a lovely blog. Following uuuuu.
Hi
Nice to be acquainted.
Great recipe and beautiful photos.
Lovely work, I have become one of your followers.
Till soon x
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