RAJMA MASALA

 

People always ask me what is your favourite dish? Your comfort food and I instantly tell them Rajma Chawal. This simple dish has so many memories. Every punjabi household has this dish atleast once a week. Ask any north indian and they will drool when you mention Rajma Chawal. Its simple, its tasty and its satisfying. Who wouldn't want a steaming hot plateful of Rajma chawal. I start this blog with my favourite dish- Rajma Masala I made last night.

Ingredients:-

2 Cups Rajma - Kidney beans (soaked overnight)

1 large onion - finely  chopped

1 large tomato- finely chopped
Ginger Garlic Paste - 2 tbls

Cumin seeds - 1 tbs

Punjabi Garam Masala- 1 tbs

Salt- as per your taste

Red chilli powder - 2 tsps (or as per your taste)

Turmeric - 2 tsps

Cilantro- handful - finely chopped

Oil - 3 tbls

1. Soak the rajma overnight.
2. Pressure cook the rajma with double the amount of water. Cook for atleast 2 whistles or until slightly tender. Since they were soaked overnight they dont need to be cooked long.
3.  In a pan add oil, once it gets hot add the cumin seeds, let it splutter.
4. Add the onions until they are light brown. Keep stirring the onions and make sure they do not burn.
5. Add ginger garlic paste and saute it for 5 mins, throw in the tomatoes and cook till they are tender.
6.  Add turmeric, chilli powder, salt, garam masala and cook until the oil seperates and the masala is completely done.
7. Add this masala to the Rajma, pressure cook for 1 whistle and shut off the flame. Do not take the steam out, let the pressure cooker cool completely.
8. Once cooled check if the rajma is fully cooked.
9. Garnish with cilantro.

Enjoy this soul satisfying comforting dish with jeera or plain rice.

Tips/notes :-
Rajma tastes much better if you use punjabi garam masala powder. I use homemade one sent by my mom. Among the various brands I think Badshah punjabi garam masala powder is the closest to the real masala.