Rajma Masala (North Indian recipe)

Rajma Chawal spells (read 'Screams') comfort food to me. Ok, it takes a bit too long to prepare but the taste is totally worth it. Melting in the mouth kidney beans simmering in a tangy gravy with a hint of hidden sweetness is sure to send most folks into a tizzy. And I am no exception to its irresistible charm. Though the version usually made by my mom is easier and lighter on the palate, I prepare each one alternately as I love both the recipes.

Read on for the recipe of Rajma masala (North Indian style preparation) -

Preparation Time - 1 hour

Ingredients -

• 1 1/2 cup rajma/kidney beans
• 1 large onion
• 11/2 tsp GG paste
• 2 medium sized tomatoes
• 1/2 tsp cumin seeds
• 1 dry chilli
• 1 bay leaf
• 1 inch cinnamon stick
• 1/3 tsp sugar
• 1 tsp coriander powder
• 1/4 tsp turmeric
• 1 tsp chilli powder 
• 1/4 tsp garam masala
• 1/4 cup beaten yogurt
• 3 tsp oil
• salt to taste
• coriander leaves for garnishing

Preparation - Chop the onions into small pieces.

The tomatoes also need to be finely chopped. Or one can even puree them.

Cooking - Soak the rajma beans overnight ( 8-10 hours ). Wash and transfer to a cooker with some salt and turmeric. Add enough water to just cover the beans and a little more. Close lid and cook for 2-3 whistles.

Open lid once steam escapes. Check the beans. They should be soft without any bite left. ( Hard/partially cooked kidney beans are tough to digest. ) If not, cook for another whistle.

Heat the oil in a wok. Add broken red chili, cinnamon stick and bay leaf. Saute till fragrant.

Add the cumin seeds and allow to splutter. Then add the onion and fry till it turns brown.

Add the GG paste and cok till raw smell goes away.

Add the powdered masalas ( save a pinch of garam masala for adding at last ) and stir fry for 30 seconds.

Finally add the tomatoes and cook till the oil separates.

Add the cooked rajma along with the excess water. Bring to a boil and then let simmer for 7-8 minutes.

Finally stir in the yogurt and cook for another 5-6 minutes.

Sprinkle garam masala and coriander leaves. Remove from the flame.

Serve hot with some gorgeous long grained Basmati rice.

Note - Dont forget to check out a this no-onion no-garlic version too !! 

Rajma Chawal ( without onion and garlic )

Rajma-chawal remains one of my favorites right from my childhood days. I love this amazingly tangy curry with copious amounts of onion in it. But since it cannot be savored on certain no onion-no garlic days, I have been planning to find a way to substitute the onions. The current onion crisis which has hit us hard seemed to be the perfect excuse for some action.

I have used ginger and cumin liberally to get the desired pungency, and lots of yogurt and tomato puree for an added tang. Even the amount of chilli powder is more than I usually add .The sweetness provided by the sugar balances it out and all the flavors come together beautifully.

Preparation Time - 30-40 mins

Ingredients - Rajma/kidney beans ( 1 1/2 cups ), yogurt ( 5-6 tbs ), tomato puree ( 5-6 tbs ), whole spices ( 1 small bay leaf, 4-5 cloves, 1 inch long cinnamon, 1 tsp cumin seeds ), ginger ( 1 1/2 inch julienned ), red chilli powder ( 1 tsp ), cumin powder ( 1 tsp ), coriander powder ( 1 tsp ), turmeric ( 1 tsp ), sugar ( 1 tsp ), oil ( 2-3 tsp ), salt to taste.

Preparation - Wash and soak the rajma overnight.

Transfer to a pressure cooker, add salt and half of the turmeric and cook for 1-2 whistles. They should be cooked but left with a little bite ( not too soft ).

Take the remaining turmeric, chilli powder, coriander powder and cumin powder in a bowl. Add 3-4 tbs of water and make into a paste.

Beat the yogurt lightly and keep aside.

Cooking: Heat the oil in a wok. Add the whole spices and then follow with the ginger. Fry for 1-2 mins.

Add the masala paste and cook for 2-3 minutes. Add a little water if it is getting too dry.

Add tomato puree, sugar and salt, and cook till it thickens and darkens in color.

Add the yogurt and stir it for 3-4 minutes till it starts leaving the sides of the wok.

Finally add the boiled rajma along with 1/2 - 2/3 cup water. Allow to simmer for 4-5 minutes. Remove from flame.

For the Basmati rice -

Take 1 cup of washed Basmati rice in a cooker. Add 3/4 cup milk and 1 cup of water. Sprinkle salt and 1/4 tsp of ghee over it. Close lid and cook for 10-12 minutes on a medium flame.

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Sending this to Priya's event CWS-Cumin : August 2013 .