The very name ‘Rajma Masala’, takes me to the world of mouthwatering Punjabi food and makes me drool to have food loaded with butter. My vote in the category of Punjabi food goes to Aloo Paratha with lots of butter and a plate of long grained basmati rice with rajma masala.
Being born and brought in South India, I have hardly seen rajma being cooked in our homes. Only when I got married, I got a chance to cook with rajma and relish by making rajma sundal, rajma pulao, rajma masala with parathas/pooris/rotis, rajma with basmati rice and so on.
This morning when I opened the newspaper, I found a flyer of recently opened restaurant in our locality. Their menu contained various paratha and rice combos like Dal Makhani-Paratha, Dal Fry-Paratha, Paneer Butter Masala-Paratha, and Rajma Masala Rice. Finally, this combo hit me, no marks for guessing, I immediately decided what our next day lunch menu is going to be, yes, Rajma Masala-Basmati Rice.
- Good for diabetic patients: They fall in the category of low glycemic index foods. They raise the blood glucose levels very slowly. Also, the two amino acids which regulate insulin levels — arginine and leucine are present abundantly in them.
- Provides Energy: They are high in iron content which is required for increasing body metabolism and energy.
- Lowers cholesterol and prevents hypertension: Rajma is a good source of soluble fibre which helps lower cholesterol levels.
- Helps lose weight: They fall under the category of low fat foods. This makes it an appropriate pre-workout option as it will provide sustained energy throughout.
- Strengthens the immune system: They are also full of antioxidants which boost our immune system
Rajma – ¾ cup
Onion – 1 big
Tomato – 3 medium sized
Garlic – 5-6 cloves
Ginger – 1”
Chilli powder – 2 tspns
Coriander powder – ½ tbspn
Amchur or Dry mango powder – 1 tsp
Salt to Taste
Oil/Butter – 1 tbsp
Jeera or cumin seeds – 1 tsp
Bay leaf – 1 big
Soaking time – 8 hrs
Preparation time – 10 mins
Cooking time – 20 mins
Total time – 8 hrs 30 mins
- Wash rajma well and soak it overnight in water. Let the water level be more than that of the rajma
- Next day morning, throw away the soaked water and wash the rajma again in fresh water.
- Finely chop garlic, ginger, green chillies, onions and tomatoes.
- Take a small pressure cooker and add oil. If using butter, add butter. Combination of both can also be used. Using butter gives a very good taste.
- Once the oil/butter is hot, add in the jeera and bay leaf. Let the jeera sizzle.
- Add the chopped ginger, garlic, green chillies and onion. Saute for 2-3 mins.
- Add the chopped tomatoes. You can add pureed tomatoes too. Either ways the taste of the masala does not change. Saute it well for 2-3 mins.
- Now add in the rajma along with chilli and coriander powder and salt.
- Add in 1 ½ cups of water. Mix it well.
- Pressure cook the rajma masala for 15-20 mins by lowering the flame after the first whistle. Remove from the flame after 15-20 mins.
- Once the pressure is released, check for salt and add more, if required. Also, add in the amchur and garam masala powder, if using. I did not use garam masala as I didn’t have the stock.
- Let it simmer for 5-10 mins. If you feel the gravy is watery, you can let it simmer for some more time.
- Garnish with finely chopped coriander leaves. Serve it with lemon wedge and finely sliced onions.
Enjoy your rajma masala with hot parathas or rotis or basmati rice. We enjoyed ours with parathas and rice.