29 March 2007

Rajma/Red Kidney beans in Tomato Gravy

First a reminder : Please send in your contribution to the Safety Moment before March 31. The theme for the month is General Safety.

Rajma or kidney beans are high in starch, protein and dietary fibre and is an excellent source of iron, potassium, selnium, thaiamine, vitamin B6, and folic acid.(Wiki) Rajma-chawal, an absolute comfort food is a part of Punjabi cuisine from North India. Kidney beans are of different types, the once I use are white kidney beans or Jammu rajma. In this recipe, I've used Jammu rajma which looks like this.

Red Kidney Beans in Tomato Gravy or Rajma is my entry to JFI – Tomatoes, hosted by RP of My Workshop. Rajma won't be rajma without all those tomatoes in it!! I use tomatoes every single day, but I didn't find anything picturesque enough to post for JFI. Then I realized I'm running out of time. So here's my rajma which I prepared when I had guests over for lunch last week. They were happy to see a spread different from their own home cuisine, they loved the rajma and they clicked pictures – yay, I got a picture too so my work was easy!



You need:
3 cups of rajma
3 onions
5-6 large tomatoes
2 green chillies
1 ½ tbsp ginger-garlic paste
a pinch of asafoetida
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala powder
Salt as per taste
Coriander for garnish

Wash the rajma well and soak overnight. Drain the soaked water and pressure cook the rajma till soft with salt and slices of ginger. While the rajma is cooking, crush onions in a crusher and puree the tomatoes separately. Heat oil in a pan, add the asafoetida and sauté the onions till brownish red in colour. Add the ginger garlic paste and slit green chillies and fry. Then pour the tomato puree, add the red chilli powder and coriander powder. Cook the puree well till the raw smell disappears and the oil separates. Then add the cooked rajma, little by little mashing with the spoon. There are 2 ways now.

A} Add the coriander leaves and check for seasoning. Add the garam masala and stir through well. This is sukhe rajma, which go well with rotis or parathas.

B} For more gravy, add sufficient water and salt. Allow the rajma to boil and simmer a bit. Add the garam masala and coriander leaves for garnish. Serve hot with jeera rice.

27 comments:

trupti said...

I love Rajmas...! They are so earthy and hearty. Rajma and Parathas, now that's a combo, I like very much.

trupti

Seema said...

As you rightly said tomatoes are like onions at my place. Use them literally with everything and everyday. Rajma looks nice. More versions are always welcome.
Hugs
Seema

Shilpa. said...

Wow, nice! Reminds me that I just finished my last can of kidney beans! No way am I cooking them from scratch, especially since I don't have a pressure cooker, and am not even sure how they're supposed to look, haha!

Mallugirl said...

very apt entry. i still haven't figured mine out.

Sushma said...

i love rajma and with a thick gravy of tomatoes , they taste great..

-Sushma

Asha said...

Rajam is my fav. with Parathas.I know I supposed to be eating Rajma with the rice! ;D Good one.
I almost forgot your deadline too,got it in in the end.I will more tips next time:)

Sharmi said...

Hey Jyo,
I too make rajma the similar way!! It tastes great. should be making it sometime this week.

cheers
sharmi

Mishmash ! said...

thick rajma with hot chappathis or parathas...hmmm..great:)

Shn

Sandeepa said...

I love Rajmas too..did not know "jammu rajma" though

Pankaj Gupta said...

yeah Rajma taste cool..you are welcome for other advices..

Pravs said...

Nice rajma... will try it

Jyothsna said...

Trupti,Seema - Thanks!

Shilpa - :)Without a pressure cooker I wouldn't cook rajma or anything that would take forever to cook!!

Shaheen - I'm curious to know what your entry is...

Sushma, Sharmi, Pravs - Thankyou :)

Asha, Shn - You should be loyal to rice, unlike me!! ;)

Sandeepa - Try jammu rajma- red and smaller in size than the regular ones and tastier!! You may find it in Indian stores.

Mandira said...

rajma and paratha, yummy. I'm hungry all over again.

Lera said...

Rajma curry is one of my fav, I love this combo especially with fluffy chappathi's.

sabita said...

hi....gr8 rajma....luks very yummy...this is my blog do visit and leave ur comments....
http://recipe-den.blogspot.com
have a nice day
sabita

KitchenFairy said...

Haaaaaaai,Nice Recipe..Good Entry for JFI,then How is the summer ?

Sukanya Ramkumar said...

Wow..this is Simply awesome

Kajal said...

Hi Jyotsna,
Nice recipe………Rajma with tomatoes is good taste with rice and also good source of protein. I love it very much.
Cheers!!!!!!!!

Jyothsna said...

Thankyou Mandira, Lera, Sabita, Kitchenfairy, Sukanya, Kajal!!

Sia's corner said...

anything with tomatoes are my fav. the thick rich gravy of tomato looks really good J. rajma and rice what a deadly combo!!

Gattina said...

I'd love to taste this dish! I hadn't used tomato that often, only after I tried my hand at a few Indian dishes, then I love it! This wonderful recipe definitely on my lish :)

swapna said...

i like rajma.but my hubby is don't like it that much..:-(.
the curry looks awesome..

dhanya said...

That's again one of my favorite recipes..I too use more of tomatoes in rajma...i tastes so yummy...nice entry jyothsna!!

Vcuisine said...

This sounds interesting. Tks for sharing. Viji

Jyothsna said...

Thankyou Supriya, Gattina, Swapna, Dhanya and Viji, hope you try it.:)

Prema Sundar said...

I too prepare rajma almost in a similar way jo. They do taste good with jeera rice.

shivapriya said...

HEy Nice entry. Rajma and tomatoes work really well. You have a wonderful blog.