Rajma masala remains my all-time favourite vegetarian dish. The pungent aroma of spices, the ease of preparation and the variety of sides with which it can be served are all those characteristics that make it so dear to me. Originally from northern india, this tasty bean curry can be stirred into a pot of steamed white rice to create the famous rajma chawal though I know many who prefer it served with hot faratas along with a touffé de brèdes and achard fruit de cythère.

A healthy option for those who choose to consume protein from non-aminal sources, rajma or kidney bean is also a good source of dietary fibre. In addition to lowering cholesterol, its high fiber content prevents blood sugar levels from rising too rapidly after a meal, making it a good choice for individuals with diabetes, insulin resistance or hyperglycemia.

RAJMA MASALA

Ingredients:

1 cup rajma or red kidney beans

2 medium potatoes, boiled

1 tsp garam masala

1/2 tsp haldi or turmeric

1 tsp coriander powder

1 tsp red chilli powder

1 large onion, chopped

2 medium tomatoes, diced

2 tbs tomato sauce or paste

2 tsp garlic and ginger paste

1 fresh green chilli, sliced

1 bay leaf, optional

Table salt, to taste

1 tbs vegetable oil

Fresh coriander leaves

Method:

  • Clean rajma/red kidney beans to remove impurities and soak in a large pan of water for at least 10 hours or overnight.

  • Drain and cook beans in a pressure cooker with 3 cups of water and 1/2 tsp oil for about 30 minutes. Remove from heat.

  • Cool to room temperature before opening pressure cooker. Kidney beans should be soft enough to be crushed between two fingers.

  • In a large saucepan, heat oil and add chopped onion, tomatoes, fresh chilli, bay leaf and garlic/ginger paste and cook for 1 minute.

  • Next add, the garam masala, turmeric, coriander powder and chilli powder. Roast over low heat until aromatic for 2 to 3 minutes.

  • Finally add the cooked beans with the water and the boiled potatoes. You may also add blanched cauliflower or gourd if you like.

  • Simmer for 10-20 minutes until the sauce thickens, stirring occasionally. Allow enough time for the beans to soak up the sauce.

  • Garnish with fresh coriander leaves and/or fresh cream. Serve warm with rice or faratas and steamed vegetables.

Carri Zarico Rouz

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