Rajma Masala Recipe – Dhaba Style Rajma Masala Recipe. Recipe with step by step pictures and video.
Rajma Masala with rice is a comfort food and is so very tasty. Rajma or the Red Kidney Bean can be quite filling too. There are three kinds of Rajma widely available today in the market. Chitra Rajma, Red Rajma and Jammu Red Rajma. The chitra rajma is a shade of brown, lite coloured kidney bean whereas the red rajma has a bright burgundy color. The Jammu red rajma is similar to the regular red rajma but is smaller in size. Any kind of rajma will work for this recipe. I have used the regular red rajma for this recipe. Here is another version of rajma masala. Do check it out too.
Here is the video recipe for Dhaba Style Rajma Masala
Here is the recipe for Dhaba Style Rajma Masala Wash and soak the rajma in water for 5-6 hours.
Drain the water and add the rajma to a cooker. Add in the water and the salt. Cook on medium flame for 15 minutes. Allow the pressure to settle naturally. Set aside.
Heat oil in a pan, add in the oil and the ghee. Add in the cloves and cinnamon. Sauté for a minute on low flame. Add in the onions and the salt. Cook on a medium flame till the onions are nice and brown.
In the mean time, make a paste of ginger, garlic, tomatoes and green chillies.
Add it to the pan. Sauté till the tomatoes are cooked and dry.
Add in all the spice powders and sauté for a minute.
Add in a ladle of the cooked rajma along with some liquid. Gently mash the rajma. This process of mashing the rajma will make for a thick gravy.
Add in the remaining rajma along with the water used for cooking.
Let the gravy simmer for 5-7 minutes.
Finally, finish with a generous sprinkle of coriander leaves and finely cut ginger strips.
Serve with rice or roti.
For cooking Rajma / Red Kidney Beans
1 cup red kidney bean / rajma 3 cups water 1/2 teaspoon salt
Other Ingredients
1 tablespoon peanut oil 1 tablespoon ghee 1/2 teaspoon cumin seeds 1 inch piece cinnamon – cassia 4 cloves 1.5 cups finely chopped onions 1/2 teaspoon salt 1 inch piece ginger 6 - 7 cloves garlic 5 small ripe tomatoes (Use 3 if big) 2 green chillies 1/2 teaspoon turmeric powder 1 teaspoon Kashmiri red chilli powder 1 tablespoon coriander powder 1/4 teaspoon asafoetida 1 teaspoon channa masala 1 teaspoon kasuri methi 1 tablespoon coriander leaves 1 teaspoon sliced ginger
Wash and soak the rajma in water for 5-6 hours. Drain the water and add the rajma to a cooker. Add in the water and the salt. Cook on medium flame for 15 minutes. Allow the pressure to settle naturally. Set aside.
Heat oil in a pan, add in the oil and the ghee. Add in the cloves and cinnamon. Sauté for a minute on low flame. Add in the onions and the salt. Cook on a medium flame till the onions are nice and brown.
In the mean time, make a paste of ginger, garlic, tomatoes and green chillies. Add it to the pan. Sauté till the tomatoes are cooked and dry. Add in all the spice powders and sauté for a minute.
Add in a ladle of the cooked rajma along with some liquid. Gently mash the rajma. This process of mashing the rajma will make for a thick gravy. Add in the remaining rajma along with the water used for cooking. Let the gravy simmer for 5-7 minutes. Finally, finish with a generous sprinkle of coriander leaves and finely cut ginger strips.
Serve with rice or roti.
- Author: Suguna Vinodh
- Prep Time: 5h
- Cook Time: 30m
For cooking Rajma / Red Kidney Beans
1 cup red kidney bean / rajma 3 cups water 1/2 teaspoon salt
Other Ingredients
1 tablespoon peanut oil 1 tablespoon ghee 1/2 teaspoon cumin seeds 1 inch piece cinnamon – cassia 4 cloves 1.5 cups finely chopped onions 1/2 teaspoon salt 1 inch piece ginger 6 - 7 cloves garlic 5 small ripe tomatoes (Use 3 if big) 2 green chillies 1/2 teaspoon turmeric powder 1 teaspoon Kashmiri red chilli powder 1 tablespoon coriander powder 1/4 teaspoon asafoetida 1 teaspoon channa masala 1 teaspoon kasuri methi 1 tablespoon coriander leaves 1 teaspoon sliced ginger
Wash and soak the rajma in water for 5-6 hours. Drain the water and add the rajma to a cooker. Add in the water and the salt. Cook on medium flame for 15 minutes. Allow the pressure to settle naturally. Set aside.
Heat oil in a pan, add in the oil and the ghee. Add in the cloves and cinnamon. Sauté for a minute on low flame. Add in the onions and the salt. Cook on a medium flame till the onions are nice and brown.
In the mean time, make a paste of ginger, garlic, tomatoes and green chillies. Add it to the pan. Sauté till the tomatoes are cooked and dry. Add in all the spice powders and sauté for a minute.
Add in a ladle of the cooked rajma along with some liquid. Gently mash the rajma. This process of mashing the rajma will make for a thick gravy. Add in the remaining rajma along with the water used for cooking. Let the gravy simmer for 5-7 minutes. Finally, finish with a generous sprinkle of coriander leaves and finely cut ginger strips.
Serve with rice or roti.
- Author: Suguna Vinodh
- Prep Time: 5h
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/dhaba-style-rajma-masala/
Mochai Kathirikkai Kara Kuzhambu Recipe made with coconut spice paste from scratch. Dry mochai kuzhambu with step by step pictures and video. This recipe is in collaboration with Idhayam group.
Mochai / Avarai / Field Beans as its called is a very hearty bean that is a favorite in many households. Mine isn’t any different. My husband loves Mochai gravies a lot. The dry Mochai comes in variety of colors. white, light brown and dark brown are the widely available ones. You can use whatever variety you can lay your hands on.
They need to be soaked overnight and then cooked as it can be very hard to cook otherwise. The dry beans are available throughout the year. The fresh ones are available in season and they cook fast. Here are other recipes on the site made using Mochai.
Here is the video of Mochai Kathirikkai Kara Kuzhambu Recipe
Here is the step by step pictorial of Mochai Kathirikkai Kara Kuzhambu Recipe Cooking the Mochai Wash and soak the mochai in water overnight.
Drain the soaked mochai and add it to a cooker. Add in the turmeric, red chilli powder, salt and a little oil. Cover and cook for 15 minutes on medium flame. Ignore the number of whistles. Remove from heat and let the pressure settle on its own. The beans should be cooked tender. Set aside.
Mochai Kuzhambu Paste Heat a teaspoon of sesame oil in a pan. Add in the cumin seeds, fennel seeds, black pepper, dried red chillies and curry leaves. Sauté for a few seconds.
Add in the garlic and the Indian shallots / small onions. Sauté on a low flame for a few minutes till the onions are light brown in colour.
Add in the fresh shredded coconut and cook for a minute. Set aside to cool.
Add a cup of water and grind to a smooth paste. Set aside.
Making the Kuzhambu Soak the tamarind in hot water for 15 to 20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
Heat oil in a pan and add in the fenugreek seeds, mustard seeds, garlic and the Indian shallots / small onions. Add in the green chillies and curry leaves. Cook for a minute.
Add in the tomatoes and the salt. Cook until the tomatoes are mushy. It will take about a couple of minutes.
Add in the spice powders and cook for a minute more. If you cannot get kuzhambu milagai powder, sambar powder can be used.
Add in the drumsticks, brinjals and the potato. Mix well to combine.
Add in the tamarind extract and the jaggery. Mix well to combine. Add in a cup of water.
Cover the pan with a lid and simmer the curry on a low flame for 15 minutes. After 15 minutes, check if the potatoes are cooked. If not, cook for some more time till the potatoes are tender.
Add in the cooked mochai along with the water used. Add in the ground masala paste. Mix well.
Cover the pan with a lid and simmer for 5 minutes more for all the flavors to come together. Finally finish with a generous sprinkling of coriander leaves.
Serve with Rice.
Cooking the Mochai
200 ml dry mochai – avarai 1/4 teaspoon salt 1/4 teaspoon turmeric powder 1/4 teaspoon red chilli powder 1/4 teaspoon Idhayam sesame oil 600 ml water
Mochai Kuzhambu Paste
1 teaspoon Idhayam sesame oil 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1/2 teaspoon black pepper 2 dried red chillies 2 sprigs curry leaves 6 cloves garlic 1/4 cup Indian shallots – small onions 1/4 cup fresh shredded coconut 1 cup water
Other Ingredients
4 tablespoon Idhayam sesame oil 1/4 teaspoon fenugreek seeds 1/4 teaspoon mustard seeds 6 cloves garlic 1/4 cup Indian shallots – small onions 2 green chillies 2 sprig curry leaves 2 tomatoes, chopped 1.5 teaspoon salt 1/2 teaspoon turmeric powder 1 teaspoon kuzhambu milagai powder 1 tablespoon coriander powder 1/4 teaspoon asafoetida 1 drumstick, chopped 3 brinjals, slit 1 potato diced 1 lime size tamarind 1 cup hot water 1 cup water 1 teaspoon jaggery 2 tablespoon coriander leaves, chopped
Cooking the Mochai
Wash and soak the mochai in water overnight. Drain the soaked mochai and add it to a cooker. Add in the turmeric, red chilli powder, salt and a little oil. Cover and cook for 15 minutes on medium flame. Ignore the number of whistles. Remove from heat and let the pressure settle on its own. The beans should be cooked tender. Set aside.
Mochai Kuzhambu Paste
Heat a teaspoon of sesame oil in a pan. Add in the cumin seeds, fennel seeds, black pepper, dried red chillies and curry leaves. Sauté for a few seconds. Add in the garlic and the Indian shallots / small onions. Sauté on a low flame for a few minutes till the onions are light brown in colour. Add in the fresh shredded coconut and cook for a minute. Set aside to cool. Add a cup of water and grind to a smooth paste. Set aside.
Making the Kuzhambu
Soak the tamarind in hot water for 15 to 20 minutes. Squeeze the tamarind to extract the pulp. Discard the seeds and the pith. Set aside.
Heat oil in a pan and add in the fenugreek seeds, mustard seeds, garlic and the Indian shallots / small onions. Add in the green chillies and curry leaves. Cook for a minute. Add in the tomatoes and the salt. Cook until the tomatoes are mushy. It will take about a couple of minutes. Add in the spice powders and cook for a minute more. If you cannot get kuzhambu milagai powder, sambar powder can be used.
Add in the drumsticks, brinjals and the potato. Mix well to combine. Add in the tamarind extract and the jaggery. Mix well to combine. Add in a cup of water. Cover the pan with a lid and simmer the curry on a low flame for 15 minutes. After 15 minutes, check if the potatoes are cooked. If not, cook for some more time till the potatoes are tender. Add in the cooked mochai along with the water used. Add in the ground masala paste. Mix well.
Cover the pan with a lid and simmer for 5 minutes more for all the flavors to come together. Finally finish with a generous sprinkling of coriander leaves.
- Author: Suguna Vinodh
- Prep Time: 8h
- Cook Time: 1h
