Authentic recipe of punjabi rajma masala

Indians who bleed blue are found to be gourmets no matter they grow in any part of the globe. They can’t stop craving for traditional Indian food. One of such Indian delicacy is flavorful Rajma poured over sizzling hot rice. The most relished dish of North Indians and Nepalis.

The Story behind Rajma-Chawal:-

Have you ever thought about the origin of this food? If not then let me surprise you with the fact that Rajma is not a food that is originated in India. The historical evidence shows that Rajma was grown in Mexico first and the Portuguese traders brought it to India through India’s south-western coast.

The soaking and boiling technique of Rajma (Kidney-Beans) is borrowed from the cooking traditions of Mexico but the whole credit of preparing the curry with desi tadka should always be given to Punjabis. The dish has become world-renowned and has won millions of hearts just because of its preparation style.

Nutrition Value of the Food:-

Rajma is very nutritious and is a rich source of protein, potassium, magnesium, iron, thiamin (Vitamin B1), Vitamin K, and dietary fiber.

Health Facts:-

Many people in the present era avoid relishing the meal thinking that Rice accomplishing the dish would increase their weight. But the amazing fact about this combo that many of us do not know is that both the food complements each other. When they are consumed together many essential amino acids are procured in our body that separately cannot be obtained.

Cooking Time:-

Cooking Time: 30 Minutes
Servings: 4

Ingredients:-

• Rajma (Kidney Beans) – 2 Cups (Soaked overnight)

• Onion – 3 Cups finely chopped

• Ginger – 1 inch

• Garlic – 8-10 Cloves

• Tomato’s Puree – 2 Cups

• Green Chilies – 3 Slit

• Purti Soya bean Oil – 4 Tbsp

• Water – 4 Cups

• Turmeric Powder – 1/2 Tsp

• Kashmiri Red Chili Powder – 2 Tsp

• Coriander Powder – 3 Tsp

• Hing (Asafoetida Powder) – 1/2 Tsp

• Cumin – 2 Tsp

• Salt – 2 Tsp or as per taste

• Amchur (Dried mango) powder -1/2 Tsp

• Garam Masala – 1 Tsp

• Ghee – 2 Tbsp

• Green Coriander-1 Cup finely chopped.

 
Preparation:

• Soak Rajma at least for 6 hours or overnight in 4 cups of water.
• Boil the Rajma with ½ inch of ginger 1 slit green chilly, and salt in a pressure cooker.
• Heat Purti soya bean oil in a deep pan.
• Crackle the cumin seeds and add hing.
• Add the finely chopped onion and fry till golden brown.
• Crush the left portion of ginger and garlic in a traditional mortar pestle to enhance the flavors or else you may grind them in the mixer grinder.
• Add the ginger-garlic paste and fry them for 2 minutes.
• Add tomato puree, turmeric, coriander, kashmiri red chili, powders, and salt.
• Fry all the ingredients in a medium flame till the oil separates from the masala.
• Add the boiled Rajama with the water after removing the ginger piece and chili.
• Cook for 10-15 minutes till the beans are completely cooked.
• Mash some of the beans roughly to make the gravy thick.
• Add garam masala, aamchur powder, and ghee.
• Cover the pan and cook for more 3-4 minutes in high flame.
• Garnish with coriander and serve with sizzling hot rice.

 

A bowl of curd, pickle, onion, and green chilies aggrandizes the taste of the dish well.

Special Tips:-

Boil the washed Rajma with the water in which it has been soaked for hours to get maximum nutrients and taste in the dish.
Don’t overcook the Rajma or else the flavors of the gravy would not diffuse well into the beans.
Put the onions immediately after adding the hing or else it would burn and lose its aroma.
Adding ghee to the food enhances its flavor, reduces its GI, and makes it healthy.