Couple of years ago, we had gone to mussoorie in Uttarakhand. I would suggest all food lovers to go there at least once in life time and try out delicious Aloo Parathas and Chole Bhature at Mall Road. On the way to mussoorie we stayed at our friend’s place in Dehradun. There I had one of the most simple but titillating Rajma Masala. First Today I am going to share her recipe with you guys!!
Rajma Masala is a very famous dish from north Indian cuisine. This famous North Indian delicacy is made with red kidney beans cooked in delicious tomato based gravy and with mild spices. You can also serve it along with chapathi, roti, naan. The traditional way is to enjoy it with steamed hot rice so it is called as Rajma Chawal making it a perfect one pot meal.
There are 2 types of Rajma’s:
1. Red Rajma
2. White Rajma
They are dark red in color and are highly nutty flavored. These beans hold their shape really well during cooking and absorb flavors easily. They are available in small as well as big sizes. These small red kidney beans are delicious and cook fast. 4-5 hours of soaking is sufficient before cooking.
They are known as Chitra beans because of the intricate shading/design on these beans. These beans are very famous and special in Kashmiri cuisine. They are better than the regular rajma and very soft texture and more subtle taste. These are white in color.