To my anonymous friend… who send me a request mail for Rajma Chawal with a Bong twist…. My bong tummy would not consider Rajma Chawal as a comfort dish but my bong heart would do it after having a sip of Aqua Ptychotis a.k.a Jowaner Arok after a bowl full of Rajma Chawal and that's what I called a Bong twist… We bongs consider Aqua Ptychotis as the BAAP of all digestive aid 😯 and hence having Aqua Ptychotis after having tadka wala Rajma Chawal is equal to highest level of comfort 😆 ….. Now you may ask why I am writing about Aqua Ptychotis while elaborating Rajma Chawal! So the reason is this famous North Indian dish Rajma Masala is considered not so good for digestion but who cares about digestion while this dish is too much tasty….and probably the taste is the reason it is considered as a comfort food along with Steamed Rice…..
Coming to Rajma Masala…. It is a typical traditional Punjabi Dish prepared with Red Kidney Bean in almost every North Indian Family and equally popular in Restaurants too. Taste wise both homemade and Restaurant versions are equally good and what varies is the use of the amount of spices… Mostly served with Steamed Rice a.k.a Chawal (Garam Bhat) Rajma is prepared using Indian spices that includes Punjabi Garam Masala, Cumin and Ghee. I’ve tasted both homemade and Restaurant version of Rajma many times and prepare it often at my place. My recipe is a combo of both the version and I prefer to use medium spices while making my Rajma Masala. I love to add little Sugar in my Rajma (like every single Bong) and also add Asafoetida or Hing in the tempering which is not used in the typical recipe..Print
- Prep Time: 8 hours
- Cook Time: 20 minutes
- Total Time: 8 hours 20 minutes
- Red Kidney Bean (Rajma): 1 cup
- Onion: 2
- Tomato: 2
- Ginger Paste: 1 Tsp.
- Garlic Paste: 1.5 Tsp.
- Whole Bay Leave: 2
- Whole dry Red Chilli: 2
- Whole Cinnamon: 1”
- Cumin Seed: ½ Tsp.
- Asafoetida: ½ Tsp.
- Garam Masala Powder: ½ Tsp.
- Cumin Powder: ½ Tsp.
- Coriander Powder: ½ Tsp.
- Kasuri Methi: 1 Tsp.
- Red Chilli Powder: 1 Tsp.
- Turmeric Powder: ½ Tsp.
- Sugar: ½ Tsp.
- Salt: to taste
- Refined vegetable Oil: 2 Tbsp.
- Ghee/ Clarified Butter: ½ Tbsp.
- Tea Bag: 1 (Optional)
- Soak Rajma in Normal water overnight or for around 8 hours. I mostly soak it in the morning and then prepare as part of dinner.
- Make paste of Onion and Tomatoes separately.
- Pressure Cook Rajma along with ½ Tsp. of Salt, Turmeric Powder and a whole Tea Bag* in medium flame till 3-4 whistles come from the Pressure Cooker.
- Remove the lid of the Cooker when the pressure drops completely and take boiled Rajma out of the Cooker.
- Strain the water from Rajma.
- I prefer to use the Pressure Cooker itself for further tempering and cooking however you can use a deep bottom pan for the same.
- Heat Oil in the Pressure Cooker and temper the Oil with Whole Bay Leave, Whole dry Red Chilli, Whole Cinnamon, Cumin Seed and Asafoetida.
- Add Onion paste and cook for 2-3 minutes in low flame.
- Add Tomato paste, Ginger and Garlic paste and cook for around 2 minutes in low flame.
- Add Cumin Powder, Coriander Powder, Kasuri Methi, Red Chilli Powder, Turmeric Powder, Sugar and Salt and cook until oil separates from the spice mixture.
- Now add boiled Rajma and mix with the spices properly.
- Add around 4 cups of water and place the lid of the cooker along with the weight and cook in medium low flame till 7-8 whistles comes from the cooker.
- Switch the flame off and open the lid of the cooker when the pressure drops completely.
- Add Ghee and Garam Masala and then cook in medium flame for 1 minutes.
- Add water if required or if there is excess water in the cooker then cook for some more time to get desired consistency.
- I prefer my Rajma Masala a bit runny and it goes superb with boiled rice..
*Adding Tea Bag while boiling Rajma is optional. It gives a very good colour to the gravy
- Serving Size: 2 People