If you’ve ever found yourself craving a hearty bowl of rajma masala but forgot to soak the beans overnight, you’re in luck! This recipe is a game-changer that allows you to whip up delicious rajma without the long wait. Let’s dive into this easy, flavorful dish that’s perfect for busy days.
Understanding Rajma
Rajma is a traditional North Indian dish made primarily with red kidney beans cooked in a rich and spicy gravy. It’s often enjoyed with rice, making it a comforting and satisfying meal. The beauty of rajma lies in its simplicity and the depth of flavors that arise from the spices and cooking techniques used.
Why No Soak?
Soaking beans overnight is a common practice to ensure they cook evenly and quickly. However, this no-soak method is ideal for those who forget to plan ahead or simply want a quicker way to enjoy this classic dish. By adjusting the cooking time, you can still achieve tender beans and a flavorful curry.
Ingredients You’ll Need
To make this instant rajma masala, gather the following ingredients:
- Red kidney beans: 1 cup, dried
- Tomatoes: 2 medium-sized, chopped or one can of diced tomatoes
- Onion: 1 large, finely chopped
- Ginger-garlic paste: 1 tablespoon
- Spices: cumin seeds, coriander powder, garam masala, red chili powder, and salt
- Cooking oil: 2 tablespoons
- Water: 4 cups
- Cilantro: for garnish
Preparation Steps
Now that you have your ingredients ready, let’s walk through the preparation steps to make this delicious rajma masala.
Step 1: Cooking the Beans
In a pressure cooker, add the dried kidney beans along with 4 cups of water. Seal the lid and cook on high pressure for about 40 minutes. This will allow the beans to become tender without the need for soaking.
Step 2: Preparing the Masala
While the beans are cooking, heat oil in a separate pan. Add cumin seeds and let them sizzle for a few seconds. Then, add the chopped onions and sauté until they turn golden brown.
Step 3: Adding Tomatoes
Next, add the chopped tomatoes (or canned tomatoes) to the pan. Cook until the tomatoes break down and the mixture becomes thick and fragrant. This step is crucial as it forms the base of your curry.
Step 4: Mixing in Spices
Once the tomato mixture is ready, add ginger-garlic paste along with coriander powder, red chili powder, and salt. Stir well to combine all the spices, allowing them to cook for a few minutes for the flavors to meld.
Step 5: Combining Beans and Masala
After the beans are cooked, release the pressure and drain them. Add the cooked beans to the masala mixture and stir well. If the curry is too thick, you can add a little water to achieve your desired consistency.
Step 6: Final Touches
Let the rajma simmer on low heat for about 10-15 minutes to allow the flavors to develop. Just before serving, sprinkle garam masala and garnish with fresh cilantro.
Serving Suggestions
Rajma masala is best served hot with steamed basmati rice, often referred to as “rajma chawal.” This combination is a staple in many North Indian households and is sure to satisfy your cravings. You can also serve it with roti or naan for a delightful meal.
Tips for the Best Rajma
- Use fresh spices: Freshly ground spices can significantly enhance the flavor of your dish.
- Don’t rush the cooking: Allow the masala to cook thoroughly before adding the beans for the best flavor.
- Adjust spice levels: Feel free to modify the amount of chili powder based on your heat preference.
- Let it rest: If possible, let the rajma rest for a few hours or overnight in the fridge. It often tastes even better the next day.
Conclusion
This instant rajma masala is a wonderful solution for those busy days when you want a hearty, homemade meal without the extra prep time. With simple ingredients and straightforward steps, you can enjoy a classic dish that’s both comforting and delicious. So the next time you forget to soak your beans, remember this recipe and enjoy a bowl of warm rajma masala!
Thanks for tuning in! Stay tuned for more quick and tasty recipes. Happy cooking!