Name: North Indian Rajma Curry
Prep time: 30 min
Total time: 30 min
Ingredients: 150 gm Dried rajma (around 1 cup, Red kidney beans); 3 nos Cloves (whole, Grambu); 3 nos Bay leaf (Vazhana/Karuga ela); 3 nos Cardamom (whole, Elakka); Salt (As reqd); 1 tsp Red chilly powder; 1 no Onion (sliced); 3 nos Tomato (finely chopped); 1 sprig Curry leaves; 3 nos Red chillies (whole, Kollamulaku); 1 tsp Cumin seeds (Jeerakam); 1 tsp Mustard seeds; 4 tbsp Veg oil

North Indian Rajma Curry

Curry made with rajma(dry red kidney beans) from scratch

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Prep Time 30

Total Time 30

Cuisine North Indian

Servings people

Ingredients

150 gm Dried rajma around 1 cup, Red kidney beans
3 nos Cloves whole, Grambu
3 nos Bay leaf Vazhana/Karuga ela
3 nos Cardamom whole, Elakka
Salt As reqd
1 tsp Red chilly powder
1 no Onion sliced
3 nos Tomato finely chopped
1 sprig Curry leaves
3 nos Red chillies whole, Kollamulaku
1 tsp Cumin seeds Jeerakam
1 tsp Mustard seeds
4 tbsp Veg oil

Instructions

Soak the dried kidney beans overnight (if possible the previous night).
Clean the soaked rajma with enough water.
Heat up a pressure cooker.
Add rajma, salt, cloves, cardamom and sufficient water to cover the kidney beans.
Pressure cook upto 4 - 5 whistles or until you feel the smell of cooked kidney beans.
Remove from fire and keep aside.
Heat oil in a deep pan.
Splutter mustard seeds and cumin seeds.
Add red chillies and saute for a second.
Add curry leaves and onion.
Fry, until onions turn golden brown.
Add chilly powder and finely chopped tomatoes, until it starts to leave the sides of the pan.
Add the kidney beans mixture and boil for 10 mins.
Lightly mash a few beans to make the curry thick. 14) Garnish with fresh coriander leaves. ;- Serve with chappathis or rotis.
:- You may use canned whole peeled tomatoes instead of fresh to fasten your cooking process.

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North Indian Rajma Curry