Rajma or red kidney beans masala is a popular North Indian dish that is enjoyed with basmati rice or roti. Check out the recipes of fragrant jeera rice and rajma masala.
IngredientsJeera rice
1 cup basmati rice
1 tbsp cumin seeds
1 tbsp oil
Rajma masala
Ingredients
1 cup rajma or red kidney beans
4 tbsp oil
1 ½ cups shallots
2 tsp ginger-garlic paste
¾ cup tomato
3 tbsp tomato puree
1 tsp turmeric powder
2 tsp Kashmiri chili powder
3 tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
2 tsp aam chur or dried mango powder
½ cup water
Coriander leaves
For the tempering
2 tbsp ghee
2 green chilies
1 tsp ginger
Coriander leaves
Preparation
Jeera rice
Wash the basmati rice and keep aside for at least 15 minutes
Heat oil in a pan and roast the cumin seeds
Into it add the basmati rice
Roast the rice for 7 minutes on medium flame
Lower the flame; pour 2 cups hot water and mix well
Cook for 7 -8 minutes on low flame with the lid on
Turn off the flame
After 10 minutes, open the lid and serve the jeera rice.
Rajma masala
Soak the red kidney beans for 5-6 hours
Pressure cook the soaked rajma with 2 cups water and 1 tsp salt for 30 minutes
Heat oil in a pan and sauté the shallots
Add the tomatoes and the tomato puree
Cook well
Into it add the turmeric powder, Kashmiri chili powder, coriander powder, cumin powder, garam masala and dried mango powder
Sauté until the raw smell of the powders is gone and the oil begins to separate
Now add the cooked red kidney beans
Crush the rajma lightly using the backside of a ladle
Turn off the flame after the gravy boils nicely
Add chopped coriander leaves
Heat ghee in another pan
Sauté green chilies, ginger and coriander leaves
Add this tempering into the rajma masala
Tasty jeera rice and rajma masala are ready!