Rajma masala with rice and green salad

Name: Rajma masala with rice and green salad
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup rajma (red kidney beans),soaked overnight in enough water; 2.5 cups water for pressure cooking; 1 green chilli chopped; 1 tablespoon chopped garlic; 1 tablespoon chopped ginger; 3 medium tomatoes, pureed; 1 large onion, chopped ½ teaspoon turmeric powder ½ teaspoon red; 1 teaspoon garam masala powder; 1/2 teaspoon dry mango powder; 1 teaspoon cumin seeds; as required salt; 2 tsp ghee or oil; 2 bay leaves; 1 big black cardamom

Sanchita Mittal @sm_thechef

Delhi

#wecare
Rajma Masala with rice and salad or you can say Rajma fall in rice garden
I believe that cooking is an art and the presentation of a dish plays a very important role.

Sanchita Mittal @sm_thechef

Delhi

#wecare
Rajma Masala with rice and salad or you can say Rajma fall in rice garden
I believe that cooking is an art and the presentation of a dish plays a very important role.

Saved

Ingredients

30 minutes

2 servings

1 cuprajma (red kidney beans),soaked overnight in enough water
2.5 cupswater for pressure cooking
1green chilli chopped
1 tablespoonchopped garlic
1 tablespoonchopped ginger
3medium tomatoes, pureed
1large onion, chopped ½ teaspoon turmeric powder ½ teaspoon red
1 teaspoongaram masala powder
1/2 teaspoondry mango powder
1 teaspooncumin seeds
as requiredsalt
2 tspghee or oil
2bay leaves
1big black cardamom

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Steps

30 minutes

1

Rinse the rajma beans for a couple of times in running water.
2

Soak the rajma beans in enough water overnight or for 8 to 9 hours.
3

Drain the water the next day.
4

Rinse the rajma beans again in fresh clean water and pressure cook them with one and a half glass of water, salt and turmeric powder for half an hour.
5

First two whistles on high flame and then lower the flame.
6

When pressure releases,pour the boiled Rajma in another vessel.
7

In a pressure cooker heat the ghee and add cumin seeds, black cardamom and bay leaves and saute for a minute.
8

Now add chopped onion, sauté for 2 minutes, add ginger-garlic and green chilies, sauté again.
9

Now add the tomato puree and sauté for 5 minutes on medium flame.
10

Next add red chilli powder, and adjust the salt if required
11

Add boiled rajma and pour a cup of water. stir very well.
12

Cover tightly with a lid and pressure cook for 2 to 3 whistles on a high flame.
13

Once the pressure settles down on it's own, open the lid and check the beans. they should melt in the mouth without giving you any bite or resistance while eating.
14

If the beans are still not cooked completely, then add about 1/2 cup more of water and pressure cook again for 2 whistles.
15

Check the consistency. Add dry mango powder (optional) and garam masala powder.
16

Stir well and simmer the curry for about 5 minutes
17

Garnish with chopped cilantro
18

Do the plating as per your choice and serve rajma masala with some steamed rice or chapatis and green salad.