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Rajma Rasmisa

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A kidney bean preparation served with steamed rice.

This recipe is from the book Khazana of Indian Recipes.

Preparation Time : 8-10 hour

Cooking time : 31-40 minutes

Servings : 4

Rajma Rasmisa

Main Ingredients

Red kidney beans (rajma) soaked , Oil

Cuisine

Punjabi

Course

Dals and Kadhis

Level Of Cooking

Medium

Ingredients

  • Red kidney beans (rajma) soaked
    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.

Chef Tip

Note: In my mother’s house, Mothi (rajma)-Chawal has always been a Sunday lunch treat, week after week, month after month, year after year…!

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