Rajma chawal is one of the regulars at any punjabi house. A delicious and easy rajma masala recipe good to serve with naan, roti, chapathi, plain rice or Jeera rice. Red kidney beans are known as Rajma in Indian language and are used to make North Indian rajma masala, an onion tomato based gravy that is either made to thick or thin consistency to suit ones taste or liking.
Kidney beans are fat free, an excellent source of molybdenum. They are a very good source of folate, dietary fiber and copper. Kidney beans are a good source of manganese, phosphorus, protein, vitamin B1, iron, potassium and magnesium.
I usually prefer to stock dry kidney beans. Soak overnight and use in recipes to speed up the cooking time.
I use pressure cooker whenever I prepare beans curries as they require long time to cook. You can use electric or stove top pressure cooker for this recipe and follow the same ingredients/directions.
Rinse and then soak beans in water overnight or at least for 8 hours.
Set electric cooker Pot for "Sauté" or stove top pot over med-high heat, add Oil +ghee.
When ghee is melted, add Cumin Seeds and let it get dark brown, add Haldi (Turmeric) and add onion puree. Stir and let it cook.
Add Ginger garlic paste, salt and cook little further for about a minute or so.
When onion starts getting brown, add tomato puree and cook until reduced and oil is separating from mixture, about 10 minutes.
Add rest of the powdered spices, red chili powder, Garam Masala, Coriander cumin. Stir.
Add beans with water. If using an Instant Pot, set to Beans/Chili and cook for 25-30 minutes, then letting the steam release naturally until the float valve drops. If using a regular pot on the stove, cook for about an hour or so, checking periodically until beans are cooked through and soft.