Rajma Curry/Kidney Beans Curry


Today's recipe is an easy to make rajma curry,hardly takes 30 minutes to cook in the pressure cooker if the rajma is soaked.The recipe I adapted from the booklet which comes with the pressure cooker.This recipe doesn't need any fancy ingredients and tastes delicious with both roti and rice.Now off the recipe.............................


Basic Information

Soaking time ~ 5 hours
Preparation Time ~ 10 minutes
Cooking Time ~ 25 minutes
Serves ~ 2


Ingredients

IngredientQuantity
Rajma/Kidney beans1/2 cup
Channa dhal/kadala paruppu1/4 cup
Onion(finely chopped)1no.(large size)
Green chilly(slit into two)3
Ginger&garlic paste2 tsp
Tomato(finely chopped)2(medium size)
Coriander leaves/kothamallias needed(chopped)
Cumin seeds/jeeragam1/4tsp
Bay leaf1
Chilly powder/milagai podi11/4tsp
Garam masala powder1/4tsp
Oil1tbs
Salt11/2tsp



Method

Soak the rajma in water for atleast 5 hours,after soaking rinse it with water for couple of times,set it aside.
Heat a pressure cooker or pan with the oil,crackle the cumin seeds add in the bay leaf,follows the green chilly.Add in the chopped onion and saute it with a pinch of salt,then goes in the ginger&garlic paste.Fry it for a minute or two till the raw smell goes off.


Add the chopped tomatoes and cook it until mushy,now add the chilly powder.Now add the rajma and give it a mix.


Add around 11/2-13/4 cups of water.Add in the salt,bring it to boil.Put the lid and pressure cook it for a whistle then reduce the flame and keep it in a low to medium flame for 5-7 minutes.Put off the fire.Remove the lid once the pressure subsides.Now turn the stove on,slightly mash some the rajma with the ladle and let it boil for 2 minutes or till it becomes thick.Finally sprinkle the garam masala power and chopped coriander leaves.


Rajma curry is ready,serve it roti or rice.


Enjoy...................................................................

  • The curry becomes thick on cooling,so adjust the consistency accordingly.
  • A tbs of fresh can be added in the end for extra rich taste.
  • Here I  finely chopped the tomatoes,if you want you can puree the tomatoes and used.
This is off to Cooking from Cook Book Challenge November week 4.


16 comments:

Even I make this almost the same way.... love it with hot rice

Very nice one Nalini..can never say no for Rajmas..

I would love to have this warming curry now as the weather is in the 20's and I am hearing the wind howl outside

very very flavorful and delicious rajma curry :) looks yummy !!

delicious rajma curry looks so tempting

Such a classic recipe isnt it? I am super hungry now

Love your presentation! So tempting :)

yum rajma curry :) love this dish so much and what lovely clicks looks superb

Lovely recipe and yummy pics :)

I can happily have this curry with some rice, nutritious and protein rich curry..

Love rajma in any form. Curry sounds delicious.

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