Easy Rajma Masala

I saw this recipe in a TV show sometime back and it was very easy to make. So wanted to give it a try. I have not cooked rajma till I saw that show and now I make this masala atleast once or twice a month. I browsed and found numerous health benefits and a few interesting facts on rajma (kidney beans) which I want to share with you all.

Health Benefits:

• It is said to be a very good source of vitamin K.
• It is a good source of magnesium and fiber. High magnesium level found in kidney beans helps the body fight diseases associated with the risk of stroke, heart attack, and peripheral vascular disease.
• The seeds are also a valuable source of minerals like potassium, manganese, zinc, copper and iron.
• The term "kidney bean" refers to the shape of the bean, but it is also true that Native Americans used the bean to treat a variety of kidney and bladder complaints. The bean paste was a vital ingredient in ointments for rheumatism, sciatica, eczema and common skin infections.

Information Source URLs:

http://www.boldsky.com/health/nutrition/2013/six-health-benefits-of-kidney-beans-032222.html
http://www.hindu.com/mp/2003/09/22/stories/2003092200470400.htm

Ingredients:

1. Rajma – 1/2 cup
2. Big onion –1 sliced lengthwise
3. Ginger Garlic paste – 11/2 teaspoon
4. Tomato puree – from 3 tomatoes
5.   Kuzhambu masala powder (curry powder) – 2 teaspoon
6. Chilli powder – 1 teaspoon
7. Salt – as needed
8. Kasuri methi – a generous pinch
9. Coriander leaves – to garnish

To temper

1. Bay leaf – 1
2. Cloves – 2
3. Cinnamon – 1 small piece
4. Oil – 2 tbsp

Method:

1. Soak rajma overnight or atleast for 8 hours.
2. Pressure cook rajma with enough water for 5 to 6 whistles or till soft.
3. In a kadai, heat oil and temper with the items under ‘To temper’.
4. Add the onion and saute till transparent.
5. Add the ginger garlic paste and saute till raw smell leaves.
6. Now add the cooked rajma and saute for a while. Add the tomato puree and let it boil till the raw smell is gone. (maybe 2 to 3 minutes).
7. Add the masala powders and salt. Mash some of the rajma to get a creamy and thick texture for the gravy.
8. Simmer till you get a thick gravy. I noticed the gravy got more thick while cooling down. Towards the end add the kasoori methi and and give a stir and switch off.

Garnish with coriander leaves and serve hot with chapathi!

Notes:

1. Proper soaking and cooking of rajma is very important as it kills some particular toxin. Please read the hindu newspaper link I have mentioned at the top.
2. Ginger and garlic helps neutralizing gassy effect.
3. Mash some rajma well to get a thick gravy.
4. In the TV show, instead of oil, they had used butter. But I was calorie consious, so I add oil always. However its up to you.