Rajma Masala

One of the biggest and the most famous Punjabi Delicacies - Rajma Masala. If you ask me, I simply love Rajma Masala, and this dish is something which we are preparing from the generations. I would say that almost every Punjabi in the world loves this dish, and not only Punjabis, this dish is loved by non Punjabis as well.

It looks that this dish is difficult and takes much time; however, it is not like that. Yes, the cooking takes some time, but the preparation is simple.

So let's quickly have a look at its ingredients and preparation.

Cooking Time: Near about 60 minutes

Serving: 3 - 4 people

Ingredients:

1) Rajma: Two cups or the most simple way is to measure them with your fist. For example: if you want to cook for 4 - 5 people then take four fists of Rajma (shown in the below image) and that would be more than sufficient.

There are two kinds of Rajma:

1) The first category is shown in the above image.
2) The other category is little brown in color where the Rajma is not dark maroon as shown above.
   
I would prefer dark maroon as it gives more color and taste.

2) Hing (Asafoetida): Half a tea spoon

3) Cumin (Geera): Half a tea spoon

4) Cardamom - 3, Cinnamon, and  three cloves - (Optional)

5) Chopped Onions - 1, Ginger - 20-30 grams and Green Chilies

6) Three Tomatoes - Make their puree

7) Garlic - 3 - 4 big cloves (Chopped)

8) Turmeric powder: 3/4 of a tea spoon

9) Coriander Powder: 1.5 tea spoons

10) Garam Masala: Half a tea spoon

11) Coriander leaves for garnishing

12) Mustard Oil: 2 table spoons
13) Salt: 1 tea spoon


Procedure:

Boil the Rajma: It is very important to soak Rajma in the water for 6 - 7 hours else they will take lot of time to get boil. Hence, the first step is to soak them for 6 - 7 hours..

Now put them in the cooker, add the water (2 - 3 times of their quantity), and put them on the burner. After 3 whistles, put them on slow burner for 35 - 40 minutes.

Alongside, let's prepare the masala.

Preparation of Masala:

Take a Vessel or a pan and add some oil into it. Once the oil is heated up, add Hing.

Health tip: I always prefer Mustard oil as it is very healthy, I do not use refind oil at all; however, you can use any type of oil to prepare the red gravy. 

After a minute, add Cumin seeds.

Now, the next step is optional. To bring more flavor into the Rajma Masala, you can add Cardamom, Cinamons, and cloves; however, if you want to add them, perform this step after adding the cumin.

Add grated Ginger and chopped Green Chilies.

After two minutes, add chopped onions. You can also grate onions in a grinder which will give a much fine texture of the gravy; however, they take lot of time and effort to get brown.

Cook them for ten minutes on slow burner. Once they are brown, add tomato puree, chopped garlic, Turmeric powder, Coriander powder, Garam Masala and salt.
Add 1/4 of a glass of water as we need to cook the ingredients.

Cook this masala for 15 minutes on slow burner. Once the water is all dried up, you will see something like this.

Add the boiled Rajma into this Masala.

Wait for a boil.

Now cook them on slow burner for 15 - 20 minutes. It actually depends on your taste of gravy. If you want a thick gravy then let the water get dried up, and if you want a tad diluted gravy them you can add more water and then cook it on slow burner for 15 - 20 minutes.

And here you go!!! Your Rajma Masala is absolutely ready. It looks like it is very difficult to make this dish, and it takes lot of time; however, it is not like that :-). It is very simple to cook; you just need the right proportion of the ingredients.

Eat it with rice and Raita. Yummy!!!!!!!

Please let me know your feedback, and I would be very eager to hear something from my readers.