How to Make Cooked Rajma with Ghee Tadka (Traditional & Healthy Version)
Cooked Rajma with Ghee Tadka is a beloved North Indian comfort dish, cherished for its rich flavors and wholesome goodness. Originating from the hills of Himachal Pradesh and popularized in the plains of Punjab, this vegetarian curry features rajma (red kidney beans) simmered in a spiced tomato-onion gravy, topped with a fragrant ghee tadka. The dish is a staple in Indian households, especially during festivals like Lohri and family gatherings. Rajma is known for its hearty, homestyle taste, making it perfect for lunch with steamed chawal (rice) or phulka. The ghee tadka, with its nutty aroma, adds depth and brings out the earthy character of the rajma. This recipe balances tradition with a health-conscious approach, using minimal oil and wholesome spices, making it suitable for calorie-conscious eaters.
Ingredients
Step-by-step instructions
Step 1 · Rinse and soak the rajma overnight in enough water
Rinse and soak the rajma overnight in enough water. Drain and pressure cook with 3 cups water and a pinch of salt for 6-7 whistles until soft.
Step 2 · In a kadhai
In a kadhai, heat 1/2 tablespoon ghee. Add cumin seeds and let them splutter.
Step 3 · Add chopped onions and sauté until golden brown
Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chili; sauté for 2 minutes.
Step 4 · Stir in tomato puree
Stir in tomato puree, turmeric, red chili, and coriander powder. Cook till the masala leaves oil.
Step 5 · Add cooked rajma along with its water
Add cooked rajma along with its water. Mix well and simmer uncovered for 7-8 minutes, mashing some beans for a creamy texture.
Step 6 · In a small pan
In a small pan, heat the remaining ghee. Add cumin seeds and let them crackle. Pour this hot tadka over the rajma.
Step 7 · Garnish with fresh coriander leaves
Garnish with fresh coriander leaves. Serve hot with steamed basmati rice or phulka.
Why this recipe is healthy
Cooked Rajma with Ghee Tadka is a healthy Indian lunch option as it combines plant-based protein, complex carbs, and healthy fats in one meal. Using minimal ghee and pressure cooking the beans reduces calorie content while retaining nutrients. The inclusion of fresh spices and herbs boosts metabolism and adds antioxidants, making it suitable for weight management and balanced nutrition.
A note on tradition
Rajma holds a special place in North Indian cuisine, especially in Punjabi households where 'Rajma Chawal' is a Sunday staple. It is often enjoyed during winter months and at gatherings. The dish is also associated with celebrations like Lohri and family reunions, symbolizing warmth and togetherness. Regional variations exist, with Jammu-style rajma being slightly spicier and Himachali rajma using local beans for a unique flavor.