Cuisine : Indian
Recipe Origin : Punjab, North India
Mode of Cooking : Vegan
Preferred Meal Time: Lunch
Health Benefits : Rajma (Red Kidney Beans) are vegan source of protein and meat equivalent. This recipe holds 16% of protein and 12% of calcium making it a wholesome balanced diet when served with a grain of your choice. However, Indian way of serving it, is with Chawal or rice. Served in a Buddha bowl, this recipe is highly nutritious!
Cooking Duration : 20 minutes
Preparation Time : 10 minutes
Consumable : Within 6 hours after cooking
Soaked Red Kidney Beans – 1/2 cup
Onions – 1 big / 2 small
Tomatoes – 3 medium sized ones
Pav Bhaji Masala – 1 tbsp (Any brand which you like to use. Ideally this has similar ingredients to Rajma masala powder, however, this is my secret ingredient for the best taste)
Red Chilli powder – 1/2 tbsp
Salt – 1 tbsp
Garam Masala powder – 1/4 tsp
Bay leaf – 1
Cinnamon stick – 1 small
Cardamom – 2
Cloves – 2
Star Anise – 1 petal
Cumin – 1/2 tsp
Water – 1/2 cup ( apart from what you use to boil the rajma)
Oil – Sunflower/ Rice bran
Coriander – 1 tbsp
FOR CHAWAL :
Basmati Rice – 1 cup ( I personally use the brand , India Gate , for it gives best taste)
Water – 1 and 1/2 cup
- Wash and rinse the Basmati Rice .
- Use pressure cooker to boil the rice with specified amount of water until 3 whistles were blown by the cooker.
- Wash and soak the red kidney beans overnight in a large bowl ( they expand in size).
- Before cooking, put the beans with added salt and water into a pressure cooker upto 4 whistles to be blown by cooker ( could get cooked for 3 whistles, depending upon the quality of rajma you use). Once done, let it cool but do not drain the water!
- Puree the raw tomatoes.
- Slice the onions into julienne and caramelize them by frying brown in the oil, keep half of them resting in the frying pan while you remove the other half and blended to a smooth paste using some of the water from cooked Rajma
- While you have left half the browned onions in the pan, add in some oil along with bay leaf, cardamom, cinnamon, star anise, cumin and cloves in the measurements specified and the pureed tomato.
- Cover with a lid and cook for 5 minutes until the tomatoes lose the raw flavour.
- Add in the blended onion paste and sprinkle pav bhaji masala, chilli powder, garam masala.
- Finally, add in the cooked Rajma along with the undrained salt water in it. Add an extra 1/2 cup of water. Spread some chopped, fresh coriander on top.
- Cover with a lid and cook for about 15- 20 minutes. Before you turn off the cooking flame, give it a good stir .
Make a Buddha bowl type serving with hot chawal to relish the flavours of North Indian cooking 🙂
PS: Simplified version