Rajma Recipe

Rajma is the most famous side dish of North India makes an awesome combination with hot steamed rice generally called "Rajma Chawal". It is made from kidney beans which means "Rajma" in hindi. When cooked properly, adding little chopped garlic and salt to the cooked mashed Rajma makes it more healthy and nutritious. Rajma goes well with any Indian flat bread as well as rice. Rajma is mainly rich in proteins, adding up spices will enhance its taste.

Rajma / Kidney beans - 1 cup
Water - 1 glass
Oil -1 table spoon
Garlic and ginger - finely chopped 1 tea spoon
Onion - 1 finely chopped
Tomato - 1 finely chopped
Coriander - For Garnishing
Salt - to taste
Cumin seeds - 1/2 tea spoon
Mustard seeds - 1/2 tea spoon
Turmeric powder - 1/2 tea spoon
Red chilli powder - 2 tea spoons
Garam masala powder - 1 tea spoon
Amchoor/mango powder - 1/2 tea spoon
Coriander powder - 1 tea spoon

1. Boil Rajma in a pressure cooker upto 4 whistles over medium flame, when cooked drain out water from it. You can also store this water in a container and use it at the end stage of cooking.
2. Heat oil in a pan, when heated add mustard and cumin seeds. When it splutters add chopped ginger garlic. saute for few seconds.
3. Add chopped onion, turmeric powder, salt and saute under onions become transluscent.
4. Add chopped tomato and saute for few mins.
5. Add Rajma, red chilli powder, mango powder, garam masala, coriander powder and mix well.
6. Add the vegetable stock that we collected earlier and allow the recipe to get cooked well.
7. Garnish this with coriander and serve hot with white rice.

You can skip adding mango powder its optional.
Adjust the quantity f red chilli powder according to your taste.