RAJMA OR RAJMA Chawal is a comfort food for many. We've had it through our childhood and having it now brings back those memories enveloping us in comfort and warmth of those carefree days.
I follow my mother's simple recipe when making this. It does not involve onion or garlic. Super easy and wholesome. What I also love about Rajma is that it doesn't need a side of another vegetable/sabzi. Its a meal in itself.
Let's start:
INGREDIENTS:
Rajma/Kidney Beans - 1 cup
Ghee - 2 tbsp + for serving
Green Chilies - 2
Ginger - 1 tsp, crushed
Salt to taste
Turmeric Powder - 1 tsp
Cumin Seeds - 1 tsp
Asafoetida - a pinch
Tomatoes - 1 medium, finely chopped
Coriander Cumin Powder - 1 tbsp
Red Chili Powder - 1 tsp (or to taste)
Fresh Coriander Leaves - 1 tbsp, finely chopped
PROCEDURE:
1. Wash the rajma thoroughly until the water appears clean. Then soak in about 2.5 cups of water, ideally overnight or for 6-8 hours.
2. Next we add salt, turmeric powder and crushed ginger.
3. We want to pressure cook this, giving 4 whistles on medium high heat.
4. Let the pressure release by itself. Remove the rajma into another bowl.
5. Heat ghee in the same pressure cooker on medium heat.
6. Add the cumin seeds, once the ghee is hot. Followed by asafoetida & green chilies.
7. Next throw in the tomatoes and add the season to help fasten the softening of tomatoes. We'll cook this till the tomatoes soften.
8. Time to add the masalas. Add the coriander cumin & red chili powder. Mix and cook till the oil starts to separate.
9. In goes the boiled rajma. Give it a good mix. Now I like to pressure cook this again, eventhough the rajma is already cooked. See, I liked my rajma mushy. Some whole and some blended in the gravy. It makes the dish more flavorful this way and kind of rounds up the taste. Also, I added about half a cup of water but feel free to add or reduce the amount of water you add at this stage, depending on how thick you want your gravy/rajma.
10. After the final whistle, let the pressure release naturally. Open and check. If you'd like to thicken the gravy, let it simmer for a few minutes until to achieve the desired consistency. I like mine this way.
11. Garnish with some fresh coriander leaves.
12. Finish with a drizzle of some ghee and serve hot with rotis or rice or just by itself!
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