Coming to things other than rajma, radhika, roshni and i have decided to have some palooza in our pans every month, starting this week. Wondering what the palooza is all about? Well, we ve decided to hone our culinary skills a tad bit more and add to our repertoire by posting 4 different dishes based on a single theme in no particular order. To kick start the palooza, we picked legumes. So you can expect 3 more recipes along with this rajma masala in our pans this month.
Prep Time: Overnight for soaking the beans
10 mins for the rest
Cook Time: 20 mins to pressure cook the beans
20 mins for the rest
Serves 3 to 4 generously
Allergy Info: Gluten free, Vegan, Nut Free
Pinkish brown kidney beans 1 cup
Water 4 cups
Tomatoes 2 large pureed or ½ c tomato puree
Oil 3 tablespoon
Bay leaf 1
Cumin seeds 1 teaspoon
Salt to taste
For The Onion Paste
Onion 1 large
Garlic 4 cloves
Ginger 1″ chopped coarsely
Green chilies 2
Coriander powder 1 tablespoon
Chili powder 1.5 tablespoon ( I used kashmiri and hence this much)
Punjabi garam masala 2 teaspoon
For The Garnish
Coriander leaves 2 tablespoon chopped finely
Wash the beans thoroughly. I have particularly mentioned pinkish brown beans because the dark brown ones dont cook quickly even after soaking. In case you want some color, remove 2 tablespoon of these beans and add 2 tablespoon of dark brown kidney beans.
Soak the beans in 4 cups of water overnight.
The next morning, pressure cook the beans with some salt and the same water in which they have been soaked, for about 6 to 7 whistles or until cooked thoroughly.
Once done, drain the water and reserve. Remove a handful of the cooked beans and mash thoroughly. Set aside.
Grind onions, green chilies, garlic and ginger to a fine paste without adding any water.
Heat a pan with oil.
Crackle the cumin seeds and add the bay leaf.
Now, add the ground onion paste and saute till light brown. Make sure you do this on low medium flame and that you keep stirring the mixture in between. You will know its done when you see oil leaving the sides.
Now, add all the spice powders and mix well.
Saute for 30 secs.
Next add the tomato puree and mix well. Cook till oil leaves the sides.
Now, add the cooked beans and the mashed beans and salt. Combine gently taking care not to mash the beans too much.
Now, add 1 cup of the reserved water and mix well.
Let it simmer for 5 mins on medium flame.
If you find the mixture thickening too much, add a little more of the reserved water.
Once done, garnish with coriander leaves.
Serve hot with steamed rice or rotis. We enjoyed it with jeera rice( recipe coming soon) and boondi raita