I have always made Rajma masala in a traditional way (I will post that recipe soon). This is a recipe of one of my ever favorite chef, Sanjeev Kapoor. This dish has a South Indian flavor to it and it goes very well not only with pulkas or parathas, but also with rice. A very quick and easy dish, especially if you are using canned kidney beans. Do try it and wow your family. I have made some variations in the spice level from the original recipe.
Preparation time – overnight to soak the kidney beans plus 10 mins
Cooking time – 30 mins
Difficulty level – easy
- Rajma (red kidney beans) – 1 ½ cups (soaked overnight)
- Whole red chilies – 4
- Black peppercorn – 6
- Cloves – 5
- Coriander seeds – 1 tbsp
- Cumin seeds – 1 tsp
- Coconut – ½ cup
- Oil – 1 tbsp
- Onions (Chopped) – 2
- Tamarind pulp – 1 tsp
- Salt – to taste
- Cilantro – to garnish
- Soak the kidney beans overnight. Pressure cook it with just enough water and salt to soft and mushy consistency.
- To make the masala -Heat about ½ tsp of oil and roast red chilies, pepper corns, cloves, coriander seeds, cumin till fragrant. Add coconut and roast it till it turns slight brown. Cool slightly and grind it to a smooth paste with little water.
- Heat the remaining oil in a sauce pan. Add the chopped onions and sauté till nicely browned.
- Now add the cooked rajma and mix well. Let it come to a boil and then add the ground masala paste and the tamarind paste. Mix well. Add more water if needed depending on the consistency.
- Let it come to a boil, reduce the heat and let it simmer for 10 -15 mins. Garnish with cilantro and serve hot with rice and/or pulkas.