Rajma or Kidney beans is yet another North Indian lentils which goes really well with Jira rice or steamed rice “Rajma Chawal” as it is called.It is full of proteins and a complete meal in its own.

🍴 Time to Prep 20 minutes

⏰Time to cook 15 minutes

🍛 Servings 2 people

👩 Author Ruchika

🍲 Cuisine North Indian

♨ Course Main Course

Ingredients:

1 bowl rajma
1 big sized onion paste
1 big sized tomato paste
3-4 Green chillies
1 medium ginger clove
3-4 garlic cloves
1 tablespoon cumin seeds (Jeera)
2 black cardamom
3-4 cloves
2 medium cinnamon sticks
3-4 pepper corns
2 tablespoons garam masala
1 tablespoon coriander powder
1 tablespoon kashmiri lal mirch
Salt to taste
Water to boil rajma
3 tablespoons oil

Recipe:
1. Wash rajma thoroughly with running water and soak overnight in the suffieicint water.

2. Next morning, transfer the kidney beans to a pressure cooker. Add 3-4 cups of water and salt to taste. Pressure cook it giving 4-5 whistles. Open the lid once the pressure is released and check if the beans become soft & mushy.

3. In a mixer jar add onions, garlic, ginger & green chillies and make a fine paste.

4. Heat oil in a kadhai and add whole spices like cumin seeds, cloves, cinnamon, pepper corns & cardamoms and let them crackle.

5. Now, add the onion garlic paste and saute well.

6. Once the paste get dried up, add dry spices like coriander powder, red chilli powder and garam masala and mix well

7. Now, add tomato paste and mix well until the oil oozes out.

8. Add a portion of boiled kidney beans in the spice mixture and mix well. Further, transfer the mixture to the pressure cooker and stir. Put the lid on and let it cook so that spices and rajma mix well together.