This is a very popular dish in North India that is great in taste and good for health too with high protein content.
Rajma (kidney beans) – 100 grams(soaked overnight)
Onion – 1 piece
Tomato – 1 medium
Garlic – 4 cloves
Ginger – 1 inch
Asafoetida – 1/4 teaspoon
Cumin seeds – 1/2 teaspoon
Whole Red chili – 1/4 teaspoon
Coriander powder – 2 teaspoon
Tumeric powder – 1 teaspoon
Red chili powder – 1/2 teaspoon
Cumin powder – 1 teaspoon
Garam masala powder – 1 teaspoon
Chat masala – 1 teaspoon
Salt – to taste
Oil – 3 to 4 teaspoon
Green coriander – 2 teaspoon
Boil the soaked Rajma in cooker for at least 8-9 whistles for it to become tender.
Make a paste of onion, tomato, ginger and garlic or chop them fine. Keep aside.
Take a kadhai and add oil to it. Temper with cumin seeds, asafoetida and whole red chili. To this add the onion, tomato, ginger, garlic paste of chopped pieces.
Cook till oil seeps out of the mixture.
Over this add the boiled rajma mixture. Let the solution come to boil.
Add garam masala ,chat masala and salt.
Garnish with chopped coriander.
Serve Rajma Masala hot with Roti, Parantha or Rice.