Rajma Masala

About Rajma Masala

Ingredients

• Kidney beans (rajma) boiled 1½ cups
• Vegetable oil 1 tbsp
• Medium onion, finely chopped 1
• Ginger, finely chopped 1 tsp
• Garlic, finely chopped 2 tsps
• Cumin seeds 1 tsp
• Coriander powder ½ tsp
• Cumin powder ½ tsp
• Garam masala powder ½ tsp
• Red chilli powder ½ tsp
• Green chilli, slit 1
• Bay leaf 1
• Medium tomatoes, chopped 2
• Salt to taste
• Fresh coriander leaves, chopped 2 tsps

How to Make Rajma Masala (Stepwise Photos)

Method

1. Heat oil in a non-stick wok, add onion, ginger, garlic and cumin seeds and saute till fragrant.
2. Add coriander powder, cumin powder, garam masala powder, green chilli and bay leaf, mix and saute till oil separates.
3. Add tomatoes and mix well. Add ½ cup water, mix, cover and cook till tomatoes become pulpy.
4. Add kidney beans and salt and simmer for 5 minutes.
5. Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps