Rajmah/ Red Kidney Beans Curry

Rajmah is a popular North Indian vegetarian dish consisting of red kidney beans in thick gravy with lots of Indian whole spices and usually served with rice and roti. Being popular dish, it is prepared on all important occasions. About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 5.9 grams of fat and nearly 17.8 grams of carbohydrate.

 My version of Rajmah, here you go….

Ingredients:

Red Kidney Beans (Rajmah)                          – 2 cups

Baking soda                                             – ½ tsp

Tomatoes                                               -1 cup (finely chopped)

Tomato puree                                          – ½ cup

Green chillies                                            – 2-3 no

Ginger paste                                             – 1 tbsp

Bay leaves                                                – 1 no

Cumin seeds                                             – ¼ tsp

Ghee-                                                       2tbsp

Oil                                                       – 1 tbsp

Chopped Cilantro                                    – 1 tbsp

Salt                                                       for taste

 Masalas

Kashmiri Chili powder                               – 2tsp

Fennel Powder                                         ¼ tsp (optional)

Pav Baji masala powder                             – 1 tsp

Chenna Masala powder                              – ½ tsp

Method:

•  Soak Rajmah with baking soda for 6 hours. Change water, cook till Rajmah becomes tender. Strain and reserve water and beans separately.
• Heat a oil in a pan add bay leaves, ginger, chopped tomatoes and fry for few minutes. Then add chili powder, masala powders, fennel powder (optional). Lower the stove heat let it fry for few more minutes. Grind this into smooth paste.
• Heat the ghee in heavy bottom pan, add the cumin seeds.  When cumin seeds start spluttering, add Grounded masala paste and   stir fry further until oil separates.
• Mix tomato puree, green chilies, salt and kidney beans in it. Stir around until well mixed and lightly fried.
• Cover them with reserved kidney beans water (you can add fresh water also). Add 1 tsp of ghee in it.
•  Lower the stove heat into simmer, and cook until gravy becomes well blended.
• Serve hot and garnished with  ghee and coriander leaves. 

 Tip: Ghee is amazing with Rajma prepared this way, really incredible.