Rajma Masala / Rajma curry | Sidedish for rice and rotis

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Rajma is mittus favourite I make sure to stock it up in my pantry. This time I used a variety called jamun rajma - as the name says it all, the texture was like jamun very soft and creamy and it cooks faster than the normal variety. This curry I had bookmarked long back from Mahimas space, tried it and loved hte aroma of the gravy.

Rajma Masala Recipe - Ingredients
Recipe Reference : Indianvegetariankitchen
Serves 2

• Red kidney beans(Soaked overnight) - 1 cup
• Yogurt - 3 tbsp
• Lime juice - from 1/2 lime
• Coriander leaves - to garnish
• Salt - as required

To temper :

• Oil - 2 tbsp
• Jeera - 1 tsp
• Onion - 1/2 chopped finely

To grind to a fine paste:

• Onion - 1/2 chopped roughly
• Tomatoes - 2 to 3 small chopped roughly
• Ginger - 1 inch piece
• Garlic pods - 3
• Cinnamon - 2 inch stick
• Cloves - 3
• Star anise - 1(crushed)
• Cardamom - 1
• Turmeric powder - 1/4 tsp
• Red chilli powder - 1 tsp
• Garam masala powder - 1 tsp
• Coriander powder - 1 tsp

Method:

1. Pressure cook red kidney beans with enough water until soft.
2. Grind all the ingredients listed under 'to grind' to a fine paste without adding water.Keep aside.
3. Heat oil in a pan, add jeera allow it to crackle then add onions. Once onions turn slightly browned, add the ground paste. Add little water(say 1/4 cup) and bring it to gravy consistency.
4. When the mixture starts boiling, simmer and let it cook on very low flame till oil starts to seperate - it may take around 15 - 20 mins.Add required salt.
5. Add cooked kidney beans and yogurt, and simmer for another 5 minutes. Squeeze lime juice on the gravy just before serving. Garnish with coriander leaves and serve with hot rotisor rice.

My Notes:

• Simmering the gravy for more time gives a nice taste.
• You can use the same method for making any lentil based curry.
• I simmered for more time and the gravy was thick, you can take it a bit runny too depends on how you like/want it to be :)