RCI-VG.004.1096.001
Rajmah Masala
Ethnicity - Punjabi, North Indian Type of meal - Party, Lunch, Dinner
Prep15 min
Cook90 min
Total105 min
Servings4
Difficultyadvanced
Ingredients
- cup(s) red kidney beans soaked overnight2 unit
- 4 cups
- 2 medium
- 2 unit
- tablespoon(s) each of finely chopped ginger and garlic1 unit
- ½ unit
- teaspoon(s) cumin seeds1 unit
- teaspoon(s) red chilli powder2 unit
- big tomato(es) finely chopped2 unit
- teaspoon(s) each of hot spice mix (garam masala) and cumin powders1 unit
- tablespoon(s) coriander powder2 unit
- 3 tablespoons
- 1 unit
Method
1
Drain the soaked red kidney beans and rinse thoroughly under cold water.
3 minutes
2
Heat 3 tablespoons of oil in a large, heavy-bottomed pot over medium heat. Once hot, add 1 teaspoon of cumin seeds and let them splutter for 30 seconds until fragrant.
1 minutes
3
Add the 2 medium finely chopped onions to the pot and sauté until golden brown, stirring frequently.
7 minutes
4
Stir in 1 tablespoon of the ginger-garlic mixture and cook for 2 minutes until the raw aroma disappears.
2 minutes
5
Add 2 big finely chopped tomatoes and cook, stirring occasionally, until they break down and the oil begins to separate from the mixture.
5 minutes
6
Add ½ teaspoon each of asafoetida and turmeric powders, 2 teaspoons of red chilli powder, 1 teaspoon each of garam masala and cumin powders, and 2 tablespoons of coriander powder. Stir well to combine and cook for 1 minute.
1 minutes
7
Pour in 4 cups of water and add the drained red kidney beans along with 2 optional bay leaves. Stir well.
2 minutes
8
Bring the mixture to a rolling boil, then reduce the heat to low and cover partially with a lid. Simmer until the beans are completely tender and soft.
35 minutes
9
Taste and adjust salt as needed. If the consistency is too thick, add more hot water a little at a time until the desired consistency is reached.
2 minutes
10
Simmer uncovered for the final 5 minutes to allow flavors to meld, then remove from heat and discard the bay leaves if used.
5 minutes