Rajma is very popular in the Northern regions of India, especially Punjab and is a favourite menu in all restaurants and dhabas across the country and worldwide. Now how about the usual Rajma Masala in a non-veg avatar?
I added some sauteed prawns and it turned out simply yummy. Try pairing it with any form of rice, tandoori roti, naan or any Indian bread, accompanied with some sliced onion, green chilies and lime wedges.
- 1 cup Rajma (kidney beans), soaked overnight
- 2-3 tbsp. urad dal (Black gram lentil), soaked for 2-3 hours
- 1 cup prawns, cleaned
- 3 tbsp. oil
- 2-3 green cardamoms
- 1" cinnamon stick
- 4-5 cloves
- 1 onion, chopped
- 1 tsp. ginger-garlic paste
- 1 tsp. tomato paste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. kitchen king masala / garam masala
- salt to taste
- 1 tsp. ghee
- 1 tsp. coriander leaves
Pressure cook the rajma and urad dal in 2 cups water for 7-8 minutes on low flame after the first whistle. Keep aside. Heat oil in a pan and fry the prawns till they change colour. Drain and keep aside.
Temper the same oil with cardamoms, cinnamon and cloves. Saute for a few seconds. Add the onion and fry till light brown.
Now add the ginger-garlic paste, tomato paste and all the powdered spices mixed with some water. Saute till the oil separates.
Add the boiled rajma and the fried prawns. Simmer on a low flame for 2-3 minutes. Adjust water according to the gravy desired.
When done, add ghee and switch off the flame. Garnish with coriander leaves and serve with either plain steamed rice, jeera rice, pulao or any kind of Indian bread.