Rajma Masala is actually a North Indian curry that pairs well with Rice or Roti. But this recipe is South Indian version of Rajma masala, made semi-dry to eat as a side dish for rice or dosa. Rajma is nothing but protein rich Kidney beans. It has to be soaked well and cooked well. When cooked with right spices, Rajma dish is always a crowd pleaser. Let us see a simple yet yummy South Indian Rajma Masala Recipe.
Rajma Masala
Prep time
Cook time
Total time
Serves: 3
Ingredients
Main ingredient:
- Rajma/Kidney beans - ½ cup
To Temper:
- Groundnut oil - 1 tsp
- Cinnamon/Pattai - 1 inch piece
- Clove/Krambu - 1
- Cumin seeds/Jeera - ½ tsp
- Curry leaves - 5
Base ingredients:
- Onion - 1
- Tomato - 1
- Garlic cloves - 3
Spice powders:
- Turmeric powder - ⅛ tsp
- Salt - ½ tsp or as required
- Sambar powder - 1 tsp
To grind:
- Grated Coconut - 1 tbsp heaped
- Fennel seeds/Sombu - ¼ tsp heaped
- Raw Whole cashews - 2
To garnish:
- Coriander leaves - Few
Instructions
How to cook Rajma?
- Wash and soak ½ cup kidney beans in water for 8 hours or overnight.
- Wash and Pressure cook with water above immersing level for 8 to 10 whistles, in medium to high flame.
- Let the pressure release normally. Take one bean and check. If pressed between fingers, it should not be hard. If it is hard, pressure cook for few more whistles.
How to cook Rajma Masala?
- Add a tsp of groundnut oil. Once hot, add 1 cinnamon, 1 clove and ½ tsp cumin seeds.
- Once cumin seeds sizzle, add curry leaves and finely chopped or crushed 3 garlic cloves, without skin.
- Once garlic lets out nice aroma(do not brown garlic), add 1 chopped onion.
- Once onions are fried well and starts to change color(do not darken it), add 1 chopped tomato and ⅛ tsp turmeric powder.
- Once tomatoes turn mushy, add 1 tsp sambar powder or any gravy powder. Read notes for alternates.
- Make sure the spice powder doesn't burn. Give a quick stir and add cooked Rajma without water.
- Add ½ tsp salt and stir for a minute. Add 1 or 2 tbsp water and cook closed. Let it boil for 5 mins in medium flame.
- Grind 1 heaped tbsp grated coconut with ¼ heaped tsp fennel seeds and 2 raw whole cashews in mixie jar. Then add 2 tbsp water and grind to a smooth paste.
- Add ground paste to boiling Rajma Masala. Rinse mixie jar with 1 or 2 tbsp water and add it to the masala. Cook closed for 5 mins in medium flame.
- Open and cook in high flame until it looks semi-dry. I love to fry till it looks dry. You shall decide on your desired consistency.
- Garnish with finely chopped coriander leaves, give a quick mix and turn off the stove.
- Immediately, transfer the cooked Rajma Masala to another bowl.
Notes
1. Sambar powder recipe here.
2. Sambar powder can be replaced with ½ tsp levelled coriander powder and ½ tsp heaped plain chilli powder. Increase chilli powder as per your spice level.
3. Groundnut oil can be replaced with any oil of your choice.
4. You shall skip chopped garlic and add ½ tsp ginger garlic paste after frying onions and saute until raw smell leaves, and then add tomato. Garlic or ginger-garlic paste is required to avoid gastric issues, while consuming Kidney beans.
5. Cashews are optional and can be skipped.
2. Sambar powder can be replaced with ½ tsp levelled coriander powder and ½ tsp heaped plain chilli powder. Increase chilli powder as per your spice level.
3. Groundnut oil can be replaced with any oil of your choice.
4. You shall skip chopped garlic and add ½ tsp ginger garlic paste after frying onions and saute until raw smell leaves, and then add tomato. Garlic or ginger-garlic paste is required to avoid gastric issues, while consuming Kidney beans.
5. Cashews are optional and can be skipped.
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