Name: Grandma's All time special- Simple Rajma curry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup rajma (soaked for 24 hours with water being changed at regular intervals); ½ tbsp coconut oil/A2 ghee; 1 quarter piece of bay leaf (tej patta); 2 pods of elaichi (cardamom); 1 inch of cinnamon (dalchini); 1 onion (finely chopped); 1 tbsp ginger garlic paste; 1 cup of fresh tomato puree; 1/4 tsp of IMMUNITY powder; 1/4 tsp cumin powder; 1/2 tsp coriander powder; 1 tsp red chilli powder; Pinch of Turmeric; Salt to taste

Grandma’s All time special- Simple Rajma curry

By Priyanka Vithlani Recipe Corner cardamom, coconut, coconut oil, comfort, cumin, dal, digestion, dinner, food, immunity, lentils, milk, protein, recipes, rice, water 0 Comments

Grandma's All time special- Simple Rajma curry

Luke Coutinho (Designed by Priyanka Vithlani, Meal planning analyst)

Rajma, the best soothing and all time favorite comfort food! This dish served with rice is such a popular meal in most North Indian households prepared with special grandma's recipes using hand pounded spices. Rice and rajma provide a perfect balanced and protein rich meal.

4.50 from 2 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Dinner, Lunch

Cuisine Indian

Servings

Calories 248 kcal

Ingredients

1 cup rajma soaked for 24 hours with water being changed at regular intervals
½ tbsp coconut oil/A2 ghee
1 quarter piece of bay leaf tej patta
2 pods of elaichi cardamom
1 inch of cinnamon dalchini
1 onion finely chopped
1 tbsp ginger garlic paste
1 cup of fresh tomato puree
1/4 tsp of IMMUNITY powder
1/4 tsp cumin powder
1/2 tsp coriander powder
1 tsp red chilli powder
Pinch of Turmeric
Salt to taste

Instructions

Heat 1 tbsp of coconut oil or A2 ghee in a pan on medium heat, once the oil is hot add bay leaves, cardamom pods, cinnamon stick and sauté for a minute.
Add finely chopped onions and cook for 2–3 minutes till translucent.
Add ginger-garlic paste.
Once the ginger-garlic is done, add fresh tomato puree and mix.
Cover the pan and let the mixture cook for 10 min on medium heat.
Add the dry spices: cumin powder, IMMUNITY powder, coriander powder and red chilli powder.
Add salt and mix.
Cook the spices for 2 min.
Now add 1 cup of water and lastly add pressure cooked rajma or any dal.
Let it cook on a slow flame.
Taste and adjust as per the consistency required.
Serve hot with steamed rice and a dollop of ghee.

Notes

Variations
• Can add coconut milk to get a creamy texture.
• Make sure the whole pulses (rajma and chole) are soaked for 24 hours, lentils and dals for 8–10 hours, water being changed at regular intervals to aid digestion.

Nutrition

Calories: 248kcalCarbohydrates: 34.8gProtein: 12.8gFat: 5.65g

Keyword traditional

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Grandma’s All time special- Simple Rajma curry

Grandma’s All time special- Simple Rajma curry