Sunday, June 1, 2008

Rajma

Rajma needs no introduction and is quite a favorite dish at home. I usually serve it with chapathis but I've read many a blog that tells me that rice is the best combination. However it may be enjoyed, this is a recipe that I almost always use because my husband loves this version the best.

RAJMA


Ingredients
Rajmah – 225g dry or 1 can (drained and rinsed)
Baking Soda – 1tsp (optional, but soaking with it makes the beans soft when cooking)
Onion –1 peeled and chopped
Tomatoes - 2, chopped
Cinnamon – 2 cm
Bayleaf – 1
Cardamom – 1
Ginger and garlic pastes –1 tsp each
G. Chillies – 2, slit
Chilli powder – 1tsp
Coriander – 1 tsp
Garam masala – 1tsp
Turmeric – ¼ tsp
Salt - to taste
Coriander leaves - 1 tbsp
Oil and Ghee - 1 tsp each

Method:
1) Soak rajma (red kidney beans) overnight with baking soda. Wash and pressure cook with sufficient water till soft. Alternately use canned beans (drained and rinsed) and skip the step above.
2) Heat oil and ghee together and toss in the cinnamon, bay leaf & cardamom, then fry onion for 2-3 minutes along with green chillies, ginger and garlic.
3) Toss in the tomatoes and add salt. Once they turn mushy, add the chilli powder, coriander, turmeric and garam masala.
4) Add the kidney beans with the cooking liquid (if using canned beans, add sufficient water) and coriander leaves. Once it boils, cover, lower the heat and allow to simmer for 20 minutes and serve.

I would also like to thank two friends, Madhavi and Uma
for giving me the 'Rocking Girl 'Award and the 'You make my day' Award (respectively). Thank you ladies for making my day... :D

34 comments:

  1. Wow, that is quite some colorful rajma you got there... :)
    BTW, what is the soda for?

    ReplyDelete
  2. What a gorgeous shade of red that is, Laavanya! Those must be really special tomatoes.:D

    ReplyDelete
  3. how did you get such a bright color, laavnya! tomatoes or chili powder? Rajma looks so delicious. Feeling like eat right from the bowl. Congrats on the awards.

    ReplyDelete
  4. Laavanya, rajma gravy looks so bright and red!..lovely..I always remember the rajma masala made by my gujju friend..they always served it with rice...it used to taste yum!..will try your recipe...:)

    ReplyDelete
  5. The gravy looks so yummy and rich!

    ReplyDelete
  6. hey loved the coclour of rajma.. i love rajma curd and rice..

    ReplyDelete
  7. the colour tempts a lot to try this dish soon..and why is that adding soda while soaking rajma?

    ReplyDelete
  8. Thank you all, I think the tomatoes and the chilli powder attributed to the colour. Also, in this case I used canned so there was no murky brown cooking water for the red colour to compete with... :)

    Sig and Lavi, i've updated my post to include why the baking soda is used but of course that is optional and be sure to wash it off after the soaking process.

    ReplyDelete
  9. Wiw delicious, i am going to make this Rajma , the colour is so beautiful

    ReplyDelete
  10. Blogger is giving me lot of trouble today!

    Color of that Rajma is mouthwatering, love it!:))

    ReplyDelete
  11. Color of the gravy looks so inviting Lavanya..

    ReplyDelete
  12. Laavanya, rajma gravy looks so yummy and rich. I love the color.Feeling hungry ,looks perfect...

    ReplyDelete
  13. The color of your rajma is so tantalizing, Laavanya! Sounds wonderful!! :)

    ReplyDelete
  14. Oh, and congrats on the awards!!

    ReplyDelete
  15. Lovely Rajma, looks very colorful and yummm!!!

    ReplyDelete
  16. the colour would make someone who hates rajma go for it...:)

    ReplyDelete
  17. never tried anything with rajma,i think i can start with this.thanks for sharing

    ReplyDelete
  18. Hi.. That was a YUMMY Rajma curry. Lovely deep red color. Love to have it with chapatis.

    ReplyDelete
  19. woo..its soo delicious and i just loved its colour.too good

    ReplyDelete
  20. Looks lovely.. What a colour!

    ReplyDelete
  21. Rajma looks so beautiful! I often make Rajma, it's so nutritious.

    ReplyDelete
  22. Congratulations on your awards!

    ReplyDelete
  23. I love this blood red colour of the gravy

    ReplyDelete
  24. delcious..lovely color...very tempting..

    ReplyDelete
  25. Rajma looks very delicious...got a nice color..

    ReplyDelete
  26. what a beautifull bright color curry laavanya

    ReplyDelete
  27. laav..look at that color!!..my mouth is watering...sorry for not commenting earlier..just a lil busy...

    ReplyDelete
  28. and i forgot to say..congratulations for the awards :)

    ReplyDelete
  29. Thank you all.

    Rajitha, you sweet gal, no need to be sorry... :)

    ReplyDelete
  30. This is a favorite dish of my daughters, Your version looks really good!

    ReplyDelete
  31. Hey Laavanya,
    I just made this and did not make too many changes. I used some tomato paste too and rajma masala( instead of garam masala). It tastes so good! Thank you.:D
    I have to ask H to buy some frozen chapatis/rotis on his way back. I'm off to work now. Bye!

    ReplyDelete
  32. TBC, so glad to hear that you gave this a shot and liked it! It's Arun's favorite too... :) Thanks!

    ReplyDelete

Thank you for stopping by and providing your valuable feedback. NOTE: I have disabled Anonymous comments (since I was getting a lot of spam).