Rajma Curry

This wholesome, protein-rich dish comes in different varieties such as red rajma, chitra rajma, Jammu rajma, Kashmiri rajma, etc. Rajma is popularly known as rajma chawal (kidney beans with rice) in North India, where it is a favourite Sunday lunch in many households, especially among children.

• PREPARATION TIME: 5 minutes
  SOAKING TIME: 8 hours
• COOKING TIME: 30 minutes
  SERVES: 4

INGREDIENTS

1 cup red rajma (kidney beans) 1 tsp salt 1 bay leaf 1 tbsp clarified butter 3 dry red chillies 1 onion, large 11/2 tsp garlic paste 1 tsp ginger paste 2 green chillies 1 tsp red chilli powder ½ tsp turmeric powder 1 tsp coriander powder 11/2 tsp rajma masala powder 1 tsp garam masala powder ½ salt or according to taste 1 tomato, large 2 tbsp clarified butter or oil coriander leaves to garnish

METHOD

Wash the rajma thoroughly until clean. Soak in a bowl with 3 cups of water, cover, and set aside for 8 hours or preferably overnight (1 cup of rajma doubles in size after soaking, yielding about 2 cups).

Drain the soaked rajma and transfer to a pressure cooker. Add 3 cups of fresh water along with 1 teaspoon of salt, 1 bay leaf, and 1 tablespoon of clarified butter. Stir well until combined. Pressure cook over a medium flame for 5-6 whistles, then turn off the flame and allow the pressure to release naturally.

Heat clarified butter in a heavy-bottomed pan over a medium flame.

Add dry red chillies and sauté for a minute. Add the peeled, washed, and grated onion and sauté for 3-4 minutes, or until browned. Add the garlic paste and stir, then add the ginger paste and sauté for 2-3 minutes. Add green chillies (made into a paste) and sauté for another minute.

Lower the flame and add red chilli powder, turmeric powder, coriander powder, rajma masala powder, and garam masala powder. Mix well, adding a splash of water to prevent burning.

Add the chopped tomatoes and salt, and sauté over a medium flame until the tomatoes are soft and the clarified butter begins to separate.

Remove the lid and check if the rajma is cooked by pressing a bean with a fork; if it is still slightly firm, cover and cook for another 2-3 whistles.

Add the onion, tomato mixture to the cooked rajma and mix well. Add warm water according to your desired consistency. Place the lid loosely on top without sealing and let the rajma simmer on a low flame for 4-5 minutes, stirring occasionally. The longer it simmers, the richer and tastier the gravy becomes.

Transfer to a serving bowl and garnish with chopped coriander leaves.

Serve hot with rice.

RUBY’S TIP

To make it more spicy and flavourful, heat 1 tablespoon of clarified butter over medium flame. Add 2 chopped green chillies and sauté for a minute, then add 2 teaspoons of Deggi chilli powder, stir well, and pour it over the rajma just before serving.