Rajma recipe


1 cup red beans soaked in 3 cups of water overnight (this will make it little more than 2 cups).

1 medium size onion finely chopped

3 medium size tomatoes finely chopped

1 ½ tsp MDH Rajma Masala

½ tsp chilli powder (or to taste)

¼ tsp turmeric powder

2 tsp salt (or to taste)

2 tsp ginger-garlic paste

1 tsp cumin seeds

1 tsp mustard seeds

4 tsp oil

2 tsp chopped coriander (to garnish)


For tomato puree:

Take ¾ of chopped tomato and ¼ of chopped onion. Add ¼ tsp salt.  Use a processor to grind and blend well.




  1. Cook soaked red beans with water for 20 minutes, or till tender. Keep aside.
  2. Heat a non-stick pan on medium heat. Add oil. When oil heats up add mustard seeds and cover the pan. Let mustard seeds splitters.
  3. Add cumin seeds. When brown add remaining of the chopped onion and cover pan. Allow the onion to cook till slightly brown.
  4. Add ginger-garlic paste. Stir; let fry for ½ a minute.
  5. Add remaining chopped tomato to pan and fry till tomato is tender.
  6. Add salt, turmeric, chilli and MDH Rajma Masala powder. Stir; let fry for ½ a minute.
  7. Add cooked red beans. Add tomato puree and stir well and cover pan.
  8. While letting the mixture cook for 10-15 minutes, give a stir once or twice.
  9. Give it a boil and remove from heat. Set it aside to cool for 5 minutes and pour in serving bowl. Sprinkle coriander for garnish.
  10. Serve warm with steamed rice.



Serve’s two.




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