Rajma Masala with Whole Wheat Roti
A hearty, spiced red kidney bean curry with soft whole wheat flatbreads.
⏱️ 70 min🍽️ Serves 1
🔥 480 kcal💪 20g protein🍚 70g carbs🥑 13g fat🌾 18g fibreper serving
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servings
Ingredients
- 🥫200 g dried red kidney beans
- 🧅1 large onion
- 🍅2 medium tomatoes
- 🧄1 tbsp ginger-garlic paste
- 🧡½ tsp turmeric powder
- 🌶️1 tsp red chili powder
- 🌿1 ½ tsp coriander powder
- 🌶️½ tsp garam masala
- 🌻2 tbsp vegetable oil
- 🌾¾ cup whole wheat flour
- 💧 water, as needed
- 🧂 salt, to taste
- 🌿 fresh coriander leaves, for garnish
Pro tips
- For extra richness, a tablespoon of fresh cream or butter can be added to the rajma at the end.
- Adjust the spices according to your heat preference. A green chili slit can be added with the ginger-garlic paste.
- If you don't have a pressure cooker, soak beans for 8 hours and boil for 60-90 minutes until tender.
Method
- 1Soak the kidney beans overnight. Drain and pressure cook with 3 cups of water and a pinch of salt until soft (approx. 20-25 mins after first whistle).
- 2Finely chop the onion and purée the tomatoes. Heat oil in a pan, add chopped onion and sauté until golden brown.
- 3Add ginger-garlic paste and sauté for another minute until aromatic. Stir in turmeric, red chili, and coriander powders; cook for 30 seconds.
- 4Pour in tomato purée, mix well, and cook until the oil separates from the masala, stirring occasionally.
- 5Add the cooked kidney beans along with their cooking liquid to the masala. Stir in garam masala and salt. Bring to a boil, then simmer for 15-20 minutes, allowing flavors to meld.
- 6Meanwhile, combine whole wheat flour with a pinch of salt and enough water to form a soft dough. Knead for 5 minutes.
- 7Divide the dough into equal portions and roll out thin rotis. Cook each roti on a hot tawa (griddle) until puffed and lightly browned on both sides.
- 8Garnish the rajma masala with fresh coriander leaves.
- 9Serve hot rajma masala with fresh whole wheat rotis.