Rajma Masala

When I first had Rajma, I was fascinated by its size rather than by the taste. I was wondering how our “XS” size “kunjan Vanpayar” grew into this “XXL” size!! I never knew such size beans existed (yeah, and I’m a food blogger now!).

I was introduced to Rajma by my Punjabi friend Harpreet, during college days. She used to bring Rajma and plain Basmati rice for lunch. In the early days of our friendship, I was always curious to see what she brought for lunch. Those days, eating out wasn’t very popular and apart from the usual Indian-Chinese combo, most other cuisines were new to me. So when I first saw Rajma in her tiffin box, other than the size, I was also curious to see the curry version of Rajma. Till then I always had Vanpayar in dry form. I was introduced to many wonderful dishes by Harpreet like Khadi, Aloo Bhindi, Kofta Curry, Aloo Paratha, the list goes on… (hopefully, you’ll see some of these on MariasMenu one day…)

Fast forward many years and yet again I was reminded about Rajma by another Punjabi friend of mine. She used to make this for us whenever we were invited to her place. I made sure to get the recipe from her and ever since, I make it often.

It’s a very comforting and soothing food and it goes well with roti and rice too. Sometimes, I just have a bowl of hot Rajma with no sides. It’s a well balanced dish with the mild spices and the starch from the Rajma and Chana dal gives it a nice texture. Not to forget it’s a good source of protein and it has many other health benefits too and one of them includes weight loss or so Google says ;)

Hope you give this recipe a try and I’m sure you will enjoy this.


Here is the recipe…

Pressure cook rajma and chana dal with 3 cups of water and salt. After the first whistle on full flame, reduce the flame to lowest and cook for 12-15 mins. Switch off the gas. Keep the cooker closed till pressure drops (10-15 mins). Open the cooker and separate the rajma and the stock (cooking water)…

Step 1 - Rajma Masala
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In the same cooker, heat oil. Add bay leaf, crushed cardamom and cloves. After a min, add chopped onions. When onion begins to brown, add crushed ginger & garlic. Cook for 2-3 mins…

Step 2 - rajma Masala
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Add all masala powders, except garam masala. Fry the masala for 1-2 mins. Add 1-2 tbsp of stock, to bring together the masala…

Step 3 - rajma Masala
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Add tomato puree and mix well. Cook for 3-4 mins, till the oil starts appearing…

Step 4 - Rajma Masala
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Add cooked rajma and chana dal (including the mashed ones). Mix well. Add the stock and bring it to boil. Do a taste test and add more salt, if required. Pressure cook the curry for one more whistle on full flame. Keep it closed till the pressure drops. Open the cooker and add garam masala and chopped coriander leaves. Cook for 2-3 mins. remove from fire…

Step 5 - Rajma Masala
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Rajma Masala

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Servings: 4 -5
Author: Maria Jose Martin

Ingredients

  • 3/4 cup Rajma (red kidney beans)
  • 1.5 tbsp Chana dal (split chickpeas)
  • 1 Bay leaf
  • 2 Black cardamom (crushed (refer notes))
  • 3 Cloves
  • 2 med -big Onion ( chopped)
  • 2.5 tsp Crushed ginger & garlic (each)
  • 1/2 tsp Turmeric powder
  • 2.5 tsp Chilli powder
  • 2.5 tsp Coriander powder
  • 1/4 -1/2 tsp Cumin powder
  • 1/2 tsp Garam masala
  • 1 big Tomato (pureed)
  • 1-2 tbsp Coriander leaves (chopped)
  • Salt
  • Oil

Instructions

  • Soak Rajma and Chana dal overnight. Drain the water and rinse the dal, 2-3 times. Pressure cook rajma and chana dal with 3 cups of water and salt. After the first whistle on full flame, reduce the flame to lowest and cook for 12-15 mins. Switch off the gas. Keep the cooker closed till pressure drops (10-15 mins). Open the cooker and separate the rajma and the stock (cooking water).
  • Take 1/4 cup of cooked rajma and chana dal and mash it.
  • In the same cooker, heat oil. Add bay leaf, crushed cardamom and cloves. After a min, add chopped onions. When onion begins to brown, add crushed ginger & garlic. Cook for 2-3 mins. Add all masala powders, except garam masala. Fry the masala for 1-2 mins. Add 1-2 tbsp of stock, to bring together the masala. Add tomato puree and mix well. Cook for 3-4 mins, till the oil starts appearing.
  • Add cooked rajma and chana dal (including the mashed ones). Mix well. Add the stock and bring it to boil. Do a taste test and add more salt, if required. Pressure cook the curry for one more whistle on full flame. Keep it closed till the pressure drops. Open the cooker and add garam masala and chopped coriander leaves. Cook for 2-3 mins. remove from fire.
  • The curry tends to thicken as it rests. Adjust the consistency accordingly. Serve the curry with roti, plain rice, Ghee rice, Veg pulao

Notes

The authentic Punjabi version uses black cardamom. However, sometimes I make it with green cardamom too. If using green cardamom, use 3.
While reheating, add some water to loosen the curry.
It keeps well in the fridge for 2-3 days.
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