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Sunday, 24 May 2015

Rajma Masala (Kidney Beans) South Indian Style

          Everyone is familiar with Rajma Masala which is a North Indian delicacy. It is quite a popular dish in dhabas and restaurants. I decided to give it a twist and make it in the South Indian style, with some sambar powder added to the end product.

          To go with the traditional Rajma, I added some cream for a rich texture. You can enjoy it with rice, tandoori roti, naan or parathas. Do not forget some sliced onion, fresh chilies and a dash of extra lime as an accompaniment. So check for a step by step method with photos to prepare it.

  • 1/2 cup rajma (kidney beans), soaked overnight
  • 1/2 cup chana dal (Bengal gram), soaked for an hour
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/4 tap. asafoetida (hing)
  • 1 onion, chopped
  • 1 sprig curry leaves
  • 1 tsp. ginger-garlic paste
  • 1 tomato, chopped
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted coriander powder
  • 1 tsp. red chili powder
  • salt to taste
  • 1 tsp. cream
  • 1 tsp. sambar powder
  • 2 tbs. lime juice
  • coriander leaves, sliced onion, chopped fresh red chilies & cream to garnish (opt)

         Pressure cook rajma and chana dal in 2 cups water for 10-12 minutes on low flame after the first whistle. Keep aside.

         Heat oil in a pan and temper with the  mustard seeds. After it stops spluttering, add the asafoetida, followed by the onions and curry leaves. Saute till light brown in colour.

          Add the ginger-garlic paste and continue to saute for a minute on low flame. add the tomatoes and fry till well mashed up.

          Add the turmeric powder, coriander powder and red chili powder. Saute till the oil separates form the sides of the pan.

         Now add the boiled dal and salt. Simmer on low flame for 5-7 minutes on low flame. Add 1 tsp. cream and mix well.

          When done, add the sambar powder and lime juice. Give it a stir and serve, garnished with coriander leaves, cream, onion and red chilies.

                    Heat oil in a pan and temper with mustard seeds, followed by the asafoetida.

                               Add the onions and curry leaves. Saute till light brown.

                               Add the ginger-garlic paste and fry for a minute on low flame.

                               Add the tomatoes and continue to fry till mashed up nicely.

                               Add the turmeric powder, red chili powder and coriander powder.

                                Fry on low flame till the oil separates.

                            Add the boiled dal and salt. Simmer on low flame for 5-7 minutes.

                               Add the cream and mix well.

                         When done, add the sambar powder, lime juice and coriander leaves.

                    Serve, garnished with cream, coriander leaves, onion and fresh red chilies.

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