Rajma Masala is all time favorite of all age groups. Today, sharing Rajma recipe in my style. Creamy rich texture, melting in mouth with spicy taste. Tastes yummy with jeera rice. So let us start.
1 cup Rajma ( Kidney beans )
1/4 cup sabut masoor dal ( pink whole lentils )
2 big onions
2 medium salad tomatoes
1 green chili
3-4 garlic cloves
1/2 inch ginger
1 bay leaf
2 tea spoon Rajma masala ( you can use garam masala also )
1 tea spoon red chili powder
2 tea spoon coriander cumin powder
1/2 tea spoon turmeric powder
salt to taste
2 tbsp butter or cow ghee or refined oil ( tastes good in ghee )
1/2 tea spoon cumin seeds
pinch of asafoetida
green coriander leaves
1 tbsp cream
Recipe : Soak kidney beans and sabut masoor overnight.
In the morning, cook it in pressure cooker for 3 whistles.
Peel and boil onions with tomatoes in water for 3-4 minutes.
Let the cool and blend them to a smooth paste separately.
Make paste of garlic, ginger and green chili in a grinder.
Heat butter or ghee in a pan. Add cumin seeds, when they crackle, Asafoetida and bay leaf, then garlic paste and saute for 2 minutes.
Add onion paste and cook till it leaves ghee.
Add all the spices and salt to taste and mix well.
Pour tomato puree and cook till it leaves ghee.
Mix cream and cook for 2-3 minutes.
Finally add the cooked Rajma and cook on low flame till the creamy texture and desired consistency is acquired.
Mouth melting Rajma Masala is ready.
Garnish with green coriander leaves and serve with jeera rice.