{"id":120,"date":"2015-03-22T05:01:09","date_gmt":"2015-03-22T05:01:09","guid":{"rendered":"http:\/\/www.ashwita.com\/food\/?p=120"},"modified":"2022-10-30T04:17:58","modified_gmt":"2022-10-30T04:17:58","slug":"rajma-masala","status":"publish","type":"post","link":"https:\/\/www.ashwita.com\/food\/rajma-masala\/","title":{"rendered":"Rajma Masala"},"content":{"rendered":"
\"Rajma
Rajma Masala with Jeera Rice<\/figcaption><\/figure>\n

Rajma masala<\/em> with jeera<\/em> rice is one of my favorite combinations, and I haven’t met anyone so far who doesn’t like this dish. It is just so wholesome – tasty, nutritious, healthy.<\/p>\n

Some recipes don’t call for grinding the masala<\/em>. Now this, I have found, really pulls down the quality of the dish. I tried very hard to work around it initially, because I was too lazy to do all the grinding, but I have found that the difference is just too much to skip this critical step.<\/p>\n

Time taken: 50 min (Overnight soaking required<\/em>)
\nServes 4<\/p>\n

Ingredients<\/h3>\n

1\u00bd cups\u00a0rajma\u00a0<\/em>or kidney beans
\n4 medium tomatoes, roughly chopped
\n2 medium onions, roughly chopped
\n2 tbsp chopped ginger
\n2 tbsp chopped garlic
\n2 green chilies<\/p>\n

\u00bd tsp\u00a0haldi\u00a0<\/em>or turmeric powder
\n\u00bd tsp lal mirch\u00a0<\/em>or\u00a0red chili powder
\n2 tsp dhania\u00a0<\/em>or\u00a0coriander powder
\n\u00bd tsp garam masala<\/em> powder
\n2 tsp\u00a0kasuri methi<\/em> or crushed dry fenugreek leaves<\/p>\n

1\u00a0badi elaichi<\/em> or black cardamom
\n1\u00a0tej patta<\/em> or bay leaf
\n2 tsp jeera <\/em>or\u00a0cumin seeds
\n2 tbsp ghee (or\u00a0mustard oil in the winters)
\nSalt to taste<\/p>\n

Method<\/h3>\n

Soak the rajma overnight, atleast 8-10 hours. Drain.<\/p>\n

Pressure cook the rajma with salt and 4-5 cups of water, for 15-20 minutes. When the pressure has come to normal, open and check if it is cooked through, or simmer for a few more minutes. (If you’re cooking without a pressure cooker, cook the rajma for about 1 to 1.5 hours). Drain the rajma and reserve the water.<\/p>\n

While the rajma is cooking,\u00a0heat 1 tbsp ghee and add the jeera<\/i> or cumin seeds. Add the onions and cook until soft.<\/p>\n

Now add the ginger, garlic, chilies and tomatoes. Cook until tomatoes are soft and mushy. Take off the heat.<\/p>\n

Once cool, grind this into a fine paste.<\/p>\n

Heat\u00a0the remaining ghee in the same pan and add the bay leaf and black cardamom. Add the onion-tomato puree and cook on medium heat with constant stirring, until the paste starts to release ghee. The sides of the pan start to glisten when this starts happening.<\/p>\n

Add the spice powders – turmeric, chili, coriander and garam masala.<\/p>\n

Add the cooked rajma to this paste, and add 2 cups of the reserved water. Bring to a boil and simmer for 10-15 min without a lid.<\/p>\n

Check the consistency of the curry and add more water if required. Adjust the salt if needed.<\/p>\n

Garnish with cream or coriander leaves, depending on whether you want it rich or spicy. Serve hot with parathas, rice or jeera rice.<\/p>\n","protected":false},"excerpt":{"rendered":"

Rajma masala with jeera rice is one of my favorite combinations, and I haven’t met anyone so far who doesn’t like this dish. It is just so wholesome – tasty, nutritious, healthy. Some recipes don’t call for grinding the masala. Now this, I have found, really pulls down the quality of the dish. I tried … Continue reading Rajma Masala<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1,4,24],"tags":[36,16],"class_list":["post-120","post","type-post","status-publish","format-standard","hentry","category-allposts","category-mains","category-sides","tag-curries","tag-punjabi"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5Tz6f-1W","_links":{"self":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/comments?post=120"}],"version-history":[{"count":1,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/120\/revisions"}],"predecessor-version":[{"id":595,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/120\/revisions\/595"}],"wp:attachment":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/media?parent=120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/categories?post=120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/tags?post=120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}