Rajma Masala: Easy Navratri Recipe!

Monday, September 26, 2011, 12:44

Rajma masala is a special Navratri recipe from the traditional kitchens of our grandmothers. Whenever there is a celebration we all crave for rajma chawal, such is the fame of rajma recipes in India. As the 9 day celebrations of Navratri or call it Durga Pooja for the eastern side of the country, is knocking on the doors you need to refresh your memory for dishing out some mouth watering festival food for your family. This Navratri recipe is where your search ends because there is not a soul in India who hates rajma masala.

This is one of those quintessential north recipes that is a part of our sub conscious memory. However, as we are all pressed for time these days this rajma recipe has been altered to save your time and energy. This Navratri recipe is quick, easy and definitely not a compromise with taste because we have kept the basics intact. The ingredients are less complicated and the procedure simplified to make it quick.

Ingredients for Rajma Masala:
1. Rajma or red kidney beans (soaked overnight)
2. Onions-2 (chopped)
3. Tomatoes-1 (chopped)
4. Garlic-5 cloves (chopped finely)
5. Ginger-5 (1 inch pieces)
6. Green chillies-4 (chopped)
7. Amchoor or dry mango powder-2 teaspoon
8. Red chilli powder-1 tablespoon
9. Cumin powder-1 tablespoon
10. Coriander powder-1 tablespoon
11. Garam masala powder (containing pepper, cloves, cardamom, cinnamon and star anise)
12. Cumin seeds-1 teaspoon
13. Coriander leaves (fresh)
14. Bay leaf-1
15. Oil-2 tablespoons
16. Ghee-1 tablespoon
17. Salt as per taste.

Procedure For Rajma Masala

Soak the rajma in water overnight. Wash it properly first and then soak because you will be using the water you have soaked them in to cook it.
Chop the vegetables like onions, garlic, ginger, tomatoes and green chillies.
Heat oil in the pressure cooker; singe a bay leave and cumin seeds in it for tempering.
Add the onions and saute until golden brown. Then add garlic and ginger and cook for a couple of minutes.
Now stir in the tomatoes and add salt to melt the pieces of tomatoes. Cook for 2 to 3 minutes on medium flame.
Add the spices like amchoor, red chilli powder, cumin powder, coriander powder and the green chillies together and mix it well. Look for 2 to 3 minutes on low flame.
Pour the soaked rajma (after straining and storing the water) and stir it properly.
Finally add garam masala and the 2 cups of water in which you soaked the rajma. Fix the lid of the pressure cooker and put it on low flame.
Rajma takes a long time to cook so let 4 to 5 whistles blow before you take it off the flame.
Before serving it, add hot melted ghee and freshly chopped coriander leaves.

Rajma masala is best enjoyed with rice or pulao but you can also team it up with parathas or rotis.