Typically, Rajma masala goes well with steamed rice so it is also called as Rajma chawal (chawal means rice in hindi). However, it also taste great with rotis, chapathis and breads. There are a lot of ways of making this recipe. I have posted the way I like it. Hope you find it easy and tasty too.
The perfect texture and fabulous flavour of rajma is attained when you follow this simple easy recipe.
Rajma Chawal (Red Kidney Beans, Indian style)
8 Hours (Time to soak the kidney Beans)
If using the dried beans then soak the beans overnight with enough water. Rinse it well with fresh water and boil it for 20-30 mins till soft or pressure cook it for 5 whistles.
In a large pan, heat the oil/butter/ghee, add the cumin seeds and let it crackle.
Next add chopped onion and fry them till they turn translucent.
Add the minced ginger and garlic (you could use a ginger garlic paste as well) and fry it on medium flame the raw smell disappears.
Add the chopped tomatoes or tomato paste and fry on medium flame till oil starts separating.
Then add the spices - turmeric powder, chilli powder, coriander powder, garam masala. Cook them on medium flame for 2-3 minutes
Add the boiled/cooked red kidney beans along with half a cup to one cup of water (depending on how much curry you prefer). Check for seasoning (add salt if needed)
Cook everything after stirring occasionally for 15-20 mins. Cover it and let it simmer for another 5 mins. Check for seasoning.
Garnish it with chopped coriander leaves and serve hot with rice, You can even eat with roti or paratha if you don't like rice.