How to make Rajma Rasmisa - A kidney bean preparation served with steamed rice.
This recipe is from the book Khazana of Indian Recipes.
Main Ingredients : Red kidney bean, Oil (ऑइल)
Cuisine : Punjabi
Course : Dals and Kadhis
Rajma Rasmisa Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
You can also find more Dals and Kadhis recipes like Rajasthani Panchmel Dal, Srilankan Dal Curry, Aam Kadhi (Fajeto) , Makhanewali Kadhi.
Prep Time : 8-10 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Rajma Rasmisa Recipe
Red kidney bean 1 1/2 cups
Oil 3 tablespoons
Bay leaves 2
Onions chopped 2 medium
Ginger finely chopped 1 inch piece
Garlic finely chopped 6-8 cloves
Red chilli powder 2 teaspoons
Coriander powder 1 tablespoon
Turmeric powder 1/2 teaspoon
Cumin powder 1 teaspoon
Tomatoes chopped 3 medium
Salt to taste
Garam masala powder 1 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Boil rajma or pressure cook until soft and fully cooked. Heat oil, add bay leaves and onion and sauté till onions are golden brown. Add ginger and garlic and sauté for a minute. Add red chilli powder, coriander powder, turmeric powder and cumin powder. Stir and add tomatoes.
Step 2
Sauté till tomatoes are cooked and the oil leaves the masala. Add boiled rajma and salt and cook on low heat for fifteen minutes. Add garam masala powder and cook for five minutes. Garnish with chopped coriander leaves and serve hot with steamed rice.
