by Pallavi Purani

Quick Rajma Curry

The Punjaban in me truly loves the staples aka Rajma Chawal. The gujju husband refuses to give in and dislikes the same. What a shame *sigh.

However since he is not around for a week, I decided to make it for myself. My aunt’s recipe calls for tomato based gravy while my mothers calls for curd/buttermilk based. This is my version with the best of both the worlds.

Print Recipe
Quick Rajma Curry
The Punjaban in me truly loves the staples aka Rajma Chawal. The gujju husband refuses to give in and dislikes the same. What a shame *sigh.
Course side dish
Prep Time 480 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1 - 1/2 Cups Rajma Chitra [Kidney Beans] - Soak overight or for hours ... 8 .
  • 1/2 cup Masoor dal [ without skin ... .
  • 1 Tsp Jeera ....
  • pinch of . Hing
  • 1 Tbsp Oil ... .
  • 1/2 Tsp Butter ... .
  • Salt .
  • 1 Tsp Red Chilli powder ... .
  • 1/2 Tsp Turmeric powder ... .
  • 1 Tsp Cumin Powder ....
  • 1 - 1/2 Tbsps Malai clotted cream [ ....
  • 3 - 1/2 Cups water ... .
  • Blend to Puree :
  • 2 Tomatoes .... Medium Size
  • 1 Onion .... Medium Size
  • 3 Green Chillies ....
  • 1 Inch Ginger ....
  • 2 Tbsps Curd ... .
Course side dish
Prep Time 480 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1 - 1/2 Cups Rajma Chitra [Kidney Beans] - Soak overight or for hours ... 8 .
  • 1/2 cup Masoor dal [ without skin ... .
  • 1 Tsp Jeera ....
  • pinch of . Hing
  • 1 Tbsp Oil ... .
  • 1/2 Tsp Butter ... .
  • Salt .
  • 1 Tsp Red Chilli powder ... .
  • 1/2 Tsp Turmeric powder ... .
  • 1 Tsp Cumin Powder ....
  • 1 - 1/2 Tbsps Malai clotted cream [ ....
  • 3 - 1/2 Cups water ... .
  • Blend to Puree :
  • 2 Tomatoes .... Medium Size
  • 1 Onion .... Medium Size
  • 3 Green Chillies ....
  • 1 Inch Ginger ....
  • 2 Tbsps Curd ... .
Instructions
  1. Add the lentils to the cooker with the water and cook it for 3 whistles on high and then 2 on low. The rajma must be boiled but should still be holding shape.
  2. In a wok, add the oil and butter.
  3. Add cumin seeds/jeera and hing. Let it splutter.
  4. Add the puree and cook with lid on until it leaves oil on the top.
  5. Once done, add the turmeric and chilli powder.
  6. Add the lentils and let them simmer on medium heat with lid on.
  7. After 5-7 min of simmering, add the malai and cook on low heat for 5 min.
  8. Once it thickens, add the salt and adjust the taste.
  9. Serve with Jeera rice or steam rice.


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