3 December, 2014
Rajma Masala (Kidney Beans)Posted in : Punjabi Tadka, Veg on by : Isha K Tags: kidney beans, rajma
I guess it needs no introduction because of our love for it, its simplicity and those unforgettable melting taste moments. When Rajma Chawal is prepared in your kitchen, no matter which important work you are doing, the aroma drags you to the dining table, to cherish it, to eat it like it’s your last day. We also do not need any special occasion to prepare it. It goes best with boiled rice, what you call is Rajma Chawal basically and it is also enjoyed with Garlic or plain naan. It is prepared with the fusion of onion, ginger, garlic, tomatoes and a little bit of aromatic spices. Let’s forget everything in life and prepare soulful Rajma.
1. Rajma or Kidney Beans – 500 grams or 2 Cup
2. Mustard OIl or Vegetable Oil – 4Tbspns
3. Butter – 1 Tbspn
4. Cumin Seeds (Jeera) – 1 Tbspn
5. Bay Leaf – 2Nos.
7. Brown cardamom(Badi Elaichi)– 2Nos.
8. Green Cardamom(Choti Elaichi) – 2 Nos.
9. Cloves (Laung) – 2 Nos.
10. Black Peppercorns(Kali Mirch Sabut)– 4-5 Nos.
11. Onions, super finely chopped – 4 medium
12. Ginger Paste – 2 Tbspn
13. Garlic Paste – 2 Tbspn
14. Tomato pureed – 1cup
15. Turmeric Powder – 1 Tspn
16. Red Chilli powder – 2 Tspn or to taste
17. Kashmiri Red Chilli Powder – 1/2 Tspn
18. Salt – To Taste
19. Coriander Powder – 2 Tbspn
20. Fresh Cream (Optional, in case you want a rich gravy) – 2-3 Tbspn
21. Garam Masala Powder – 1 Tspn
22. Fresh Coriander Leaves- for garnishing
To cook the beans, you can either cook them on the stovetop or use a pressure cooker. For the stovetop method, add three cups of fresh water for each cup of dried beans. The liquid should be about one to two inches above the top of the beans. Bring the beans to a boil and then reduce to a simmer, partially covering the pot. If any foam develops, simply skim it off during the simmering process.
Kidney beans generally take about one and one-half hours to become tender using this method. They can also be cooked in a pressure cooker where they take about one-half hour to prepare.
If you are using canned beans, then rinse and reheat them, they are already boiled.
1. Wash and soak Rajma overnight or at least for 8 hours. The size will get double after soaking.
2. Add the required salt and Pressure cook the soaked Rajma for about 8-10 whistles or till it becomes soft and tender. Reserve the stock for gravy.
3. Now for tempering, take a pan, heat oil. If you are using mustard oil, then heat it till it reaches the smoking point, then cool it down.
4. Add cumin seeds, when they splutter, add bay leaf, cinnamon, brown cardamom, green cardamom, cloves, and black peppercorns. Saute for few seconds.
5. Now when these spices release their flavours and fragrance, add finely chopped onions. Saute them till they turn brown, golden brown(not black :P).
6. Add Ginger and Garlic Paste, fry till golden and cooked. Ginger always sticks to the pan if you are not using a non-stick one. So stir it to avoid that stickiness. When the raw aroma of ginger and garlic vanish, it means it is cooked now.
7. Add tomato puree, turmeric powder, red chilli powder, coriander powder, kashmiri red chilli powder and a little water to lower down the temperature and avoid the masalas from burning. Add a pinch of sugar to balance the acidity of tomato and it also aids in the caramelization of aromatics. Fry it. When masala leaves oil, turn off the gas. If you are adding cream, then add it at this point when the masala is all done, only saute it for 1-2 minutes.
8. Now add this masala to the Rajma in the same pressure cooker, add the remaining stock, if the mixture is too thick, then add some more water. Check the salt, add more if needed. Add butter and garam masala powder, close the lid and give it a pressure of 2 whistles so that the tempering and rajma are blended properly.
BTW Rajma taste great next day, so save some for the next day also. 😉
True to their name, these popular beans are kidney shaped and are especially good in simmered dishes where they absorb the flavors of seasonings and the other foods with which they are cooked. They are referred to as “common beans” probably owing to the fact that they all derived from a common bean ancestor that originated in Peru.
They spread throughout South and Central America as a result of migrating Indian traders who brought kidney beans with them from Peru. Beans were introduced into Europe in the 15th century by Spanish explorers returning from their voyages to the New World.
Subsequently, Spanish and Portuguese traders introduced kidney beans into Africa and Asia. As beans are a very inexpensive form of good protein, they have become popular in many cultures throughout the world. Today, the largest commercial producers of dried common beans are India, China, Indonesia, Brazil and the United States. You will get good quality of Rajma in North India in the states of Jammu and Punjab mainly. Kidney Beans are also used in Mexican cuisine.
Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein. But this is far from all kidney beans have to offer. Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites.
So remember the real happiness is when you enjoy Rajma with rice and Onion Salad. 😉