Rajma or red kidney beans is a popular North Indian gravy dish served with rice – Rajma Chawla . This version a family recipe is cooked in tangy gravy , more Gujarati style than Punjabi as lemon and sugar are used at the end of the cook to balance the dish. This gravy is finger licking good with the tangy and sweet sensation.

I grew up in a small ‘village’ sounds rural now but Tongaat was a little dot off the North Coast . It was quaint but more importantly we grew up in a mixed Indian cultural community. So the neighbor on the left would send Idli’s ( Tamil) and the other Akni ( Muslim) . So when I say ‘family ‘ recipe this is a mix of a Singh household with a Desai friend and a Valabjee in law and a Patel across the road.

It is these mixed influences that make may interest in food so powerful. These strong ,passionate woman who shared their culture through food.

This is one of my favorite gravy dishes . The gravy includes lemon , sugar , extra garlic and cumin tickling the back of your throat in a good way .

Served with either rice or brown Roti ( or in our case I make enough for 2 days – one day rice the other Roti )

Canned red or dry soaked overnight ( and boiled )

For dry beans – rinse beans and soak overnight. Boil beans on stove top or in a pressure cooker . If I want to make it make the beans a bit more special I add a few whole spices in the pressure cooker liquid. I don’t always do this step .The addition of the whole spices just ramp up the flavors.

I added : 1 bay leaf, 1 tsp cumin , 2 cloves and 2 cloves of garlic

For 2cups of beans ( just over 2 cans )

• Good dollop Ghee
• 1 1/2 medium onion – Liquidised ( makes for a thicker gravy )
• Whole spices – 1tsp cumin ( jeera) , 1 bay leaf, 1 cinnamon and a few cloves
• 2 sprigs curry leaf
• 3 cloves garlic crushed
• Ginger ( half the amount of garlic)
• 3 tomatoes – liquidised
• Dry spices :
  • 1 1/2 tsp Kashmiri chilli powder
  • 1 tsp dhania-jeera powder ( or 1/2 tsp each)
  • 1/2 tsp jeera powder
  • Good crackling of black pepper
• Salt
• Juice of 1/2 lemon ( adjust to taste)
• 1 tsp Sugar / jaggery
• Fresh Green chilli
• Sprinkle garam masala
• Dhania for garnish

• Heat ghee in broad based pot , add your whole spices once ghee hot , add onions and cook down
• Once onions gain color add ginger , garlic and curry leaves – cook down

• Once onion mix cooked down , add tomatoes and dry spices- cook slowly until ghee rises above tomatoes
• Add beans and enough water to form gravy
• Season with salt and allow beans to boil and flavors develop
• I allow to boil for 20-30 min

• Time to add the lemon , sugar and slit green chilli allow to simmer
• Sprinkle with garam masala, jeera powder and sprinkle chopped dhania
• Before serving drizzle a bit of ghee !

• 

• 

• 

This dish is easy to prepare and really delivers on flavor. Another great thing is the flavor of the curry develops with time , so great to make in ahead of time . A side of cubed jeera potatoes is a great accompaniment.

This is a regular feature in many Gujrati homes but it is worthy of a celebration table any time!

Hope you enjoy as much as we do !