Rajma masala is a most popular dish across streets and restaurants in India.
Soaking Time – Overnight
Preparation Time – 10 – 15 Mins
Cooking Time – 30 – 35 Mins
• Rajma (Kidney beans) – 1 cup
• Water – 3 Cups
• Bay Leaf – 1
• Cloves – 2
• Black peppercorns – 5 – 6
• Cinnamon – ½ inch piece
• Black cardamom – 1
• Green cardamom – 2
• Star Anise – 1(Optional)
• Onion (Pureed or grated) – 1 Medium size
• Tomato (Pureed or grated) – 2 Medium size
• Garlic finely chopped – 2- 3 cloves
• Ginger finely chopped – 1/2inch piece
• Oil- 2 – 3 Tbsp
• Red chili powder – 2 Tsp
• Turmeric powder- ¼ Tsp
• Coriander powder – 1 Tsp
• Pav bhaji masala – 2 Tsp
• Salt to taste
• Coriander leaves to garnish (optional)
Soaking Procedure –
• Rinse and wash rajma under running water till water comes clear.
• In a bowl add rajma with 3 cups of water along with bay leaf, black peppercorns, cloves, black cardamom, green cardamom, star anise and cinnamon. Cover and soak overnight.
• Do not throw the water used for soaking rajma to retain the aroma and flavours of whole spices. Use the same water in next step.
Cooking/Boiling Rajma –
• Pressure cook rajma in the same water used for soaking. Cook till 12 -15 whistles. This will take approx 20 minutes.
• When the pressure/steam is released completely by itself, open the cooker lid and check if rajma is cooked. The rajma should be soft enough to mash easily in between fingers or with the help of a spoon but should not turn mushy.
• Drain rajma and set aside rajma and water separately. Discard whole spices.
For Gravy –
• Heat oil in a heavy bottom kadai or a non-stick pan. Add finely chopped ginger and garlic and cook till raw smell goes off.
• Add pureed/grated onion and cook till brown.
• Add pureed tomato and mix well. Cook till oil starts separating and mixture turns dark red in colour. Keep stirring in between to avoid sticking to the bottom.
• Add red chili powder, turmeric powder, coriander powder, pav bhaji masala and salt. Mix well.
• Add boiled rajma. Stir gently. Add water (in which rajma was soaked) as per required consistency. Mix well.
• Cover and cook for 5 -10 mins to infuse all the flavours together with rajma. Stir in between.
• Garnish with coriander leaves. (optional)
• Serve hot with steamed rice or jeera rice. (Steamed Rice Recipe), (Jeera Rice Recipe)
• Tastes best with onion salad.
Tips and Tricks –
• Cooks faster when soaked overnight.
• Do not cover the lid while cooking onion and tomato masala.
• In case you forgot to soak overnight, soak rajma in hot water for about 2 hrs and pressure cook for more time.
Facts about kidney bean –
Health benefits & Nutritional Value-
• Kidney beans are a rich source of protein. Kidney beans have eight essential amino acids present in them which helps in fighting against several diseases and boosting up the immune system.
• Kidney beans contain certain antioxidants which have beneficial health effects.
• Rich in soluble fibre content which regulates the blood glucose absorption from the body.
• The dietary fibre present in beans helps in lowering blood cholesterol.
• High in certain nutrients which involve in the process of detoxification, lowering the risk of inflammatory, degenerative and cardiovascular diseases.
• Rich source of iron. Contains thiamin, magnesium.
• Frijol (Spanish)
• Haricot Rouge (French)
• Patani (Filipino)
• Fazole (Czech)
• Rajma (Hindi)
• Kaaramani (Tamil)
• Chikkuduginjalu (Telugu)
• Baragudi Chhui (Oriya)
• Barbati Beej (Bengali)
• Phanasi (Gujarati)
History & Origin –
• There are different kinds of beans commonly known as ‘common beans’ derived from a single bean originating from Peru.
• From Peru kidney beans became popular gradually in other parts of the world like India, Spain, China, Indonesia, Brazil and United States.
Storage Tips –
• Kidney beans should be stored in an air tight container in a cool, dark and dry place.
• Cooked beans, when stored in a covered container in refrigerator can last upto 3 days.