Rajma / Kidney Bean is highly nutritious and also has a good source of cholesterol lowering fiber in it so I pick a pack of it every month. I have already tried rajma masala, rajma paratha so wanted to try something different.Whenever I hear the name 'rajma' it echoes to me as 'rajamma' as prakash raj says it in the movie Abhiyum Nanum which is one of my fav movies :)
This curry recipe is from my sis when I needed to quick fix a lunch for me and mittu. This is a easy and flavourful curry which goes well with rotis and even with rice. There are different varieties of rajma one being the red kidney bean and other one is what I've used here. You can try it with any type you like.
Rajma Dry Curry Recipe - Ingredients
Cooking Time: 25 mins
Rajma (Kidney Bean) - 1/2 cup
Onion - 1 small sized chopped finely
Ginger garlic paste - 1 tsp
Chilli powder - 1/2 tsp
Garam Masala powder - 1/2 tsp
Salt - to taste
To temper :Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Curry leaves - few
To grind to a paste :Coconut - 3 tbsp
Fennel Seeds - 3/4 tsp
Garlic - 3 to 4 pearls
Red Chillies - 1.5
1.Soak rajma overnight or for atleast 7-8 hours. Pressure cook it until soft for 5-6 whistles(depends on the variety),Set aside. Grind the ingredients listed under 'to grind' to a semi fine paste(no water needed sprinkle few drops if needed.
2.Heat oil in a pan and add the items under 'to temper' - allow it to splutter. Then add onion and ginger garlic paste and saute till golden brown.
3.Then add the paste and saute for a minute, Then add required salt, chilli and garam masala powder and add little water to make it gravy consistency.
4.Then add pressure cooked rajma and mix well. Saute and cook till the gravy turns dry.
Serve with hot rice or even rotis.
- You can make it even more gravy kind by adding tomatoes and serve it with rotis.
- We love this curry with rice and soft rotis too.
- You can use this recipe for red kidney bean or any variety of bean like mochai etc.
- Adjust spice level according to your taste , the above measures is for a mild spicy curry.
Labels: Gravies for Rotis, rajma recipes