Fresh rajma masala recipe - How to make fresh rajma masala

Fresh rajma masala recipe  - When I saw fresh rajma beans in the local vegetable market, I could not stop myself from buying it. It is my elder son's favorite vegetable. With it I made rajma masala. It was delicious. Rajma is good source of incomplete protein. Vegetable proteins found in rajma and other legumes are considered as incomplete proteins because they do not have some essential amino acids. 

Animal proteins found in food such as chicken, mutton, fish, milk, cheese, eggs are considered as good sources of complete proteins. They are complete proteins because they contain good amount of all essential amino acids. Our body cannot produce 9 essential amino acids. That should be obtained  from food. 

Grains such as wheat, brown rice etc. are rich in complex carbohydrate and fibre and can be an excellent source of protein. Grains and legumes are good sources of complementary proteins. Complementary proteins are when two incomplete proteins food are combined together to get a complete protein. Thus rice with  beans, oatmeal with milk, macaroni with cheese, peanut butter with whole wheat bread etc. make a meal with complete protein.

 

Fresh Rajma Masala Recipe

Prep time : 10 mins
Cook time : 20 mins
Total time : 30 mins
Recipe type : Side Dish
Cuisine : North Indian
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients

• 1 cup fresh rajma
• 2 garlic cloves, crushed
• 1 small green chilly, chopped
• 2 cloves / lavang, crushed
• 1/4" cinnamon / dalchini, crushed
• 1/4" ginger / adrak, crushed
• 1/2 small onion sliced

For the curry

• 2 large onions, chopped
• 1 tomato,  puree
• 1 tomato, chopped
• 1/2 tsp kala masala  or garam masala
• 1/2 tsp coriander powder
• 1/4 tsp cumin / jeera powder
• 1/2 tsp chilly powder
• 1/2 tsp turmeric powder
• Salt to taste

Method

1. Pressure cook the rajma, onions, garlic, ginger, green chilly, lavang, cinnamon, along with 1 cup of water and take 3 whistles. 
2. Further keep it on low flame for 5 minutes or till the rajma becomes soft. Remove from fire. Keep aside.
3. Heat oil in a pan. Add the onions. Fry till the onions turn soft.  
4. Add  the coriander powder, cumin powder, chilly powder, turmeric powder, kala masala or garam masala. Fry till the masala gives out a nice aroma.  
5. Add the tomato puree. Bring it to boil. Stir  till  raw smell disappears.
6. Add the boiled rajma along with  water. Add salt and mix well.  Bring it to boil. Simmer for 5 minutes or till you  get the desired consistency. Add water if required to make it thin.  
7. Add chopped coriander leaves and mix. Serve the fresh rajma masala hot with roti, naan, kulcha or any other Indian flat breads.