Rajma (Kidney Beans) is very popular in the Northern regions of India, especially Punjab and is a favourite menu in all restaurants and dhabas across the country and worldwide. Now how about the usual Rajma Masala in a non-veg avatar? I added some fried chicken sausages and it turned out simply yummy. Try pairing it with rice, tandoori roti or naan, accompanied with some sliced onion, green chilies and extra lime.
- 1 cup Rajma (kidney beans), soaked overnight
- 1/4 cup chana dal (Bengal gram lentil), soaked for 2-3 hours
- 1 cup chicken sausages, chopped into roundels
- 3-4 tbsp. oil
- 2 big cardamoms
- 1" cinnamon stick
- 4-5 cloves
- 1 onion, chopped
- 1 tsp. ginger-garlic paste
- 1 tsp. tomato paste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. chicken masala
- salt to taste
- 1 tsp, ghee
- lime juice as required
- few onion slices to garnish
- coriander leaves to garnish
- few fried sausages to garnish
Pressure cook the rajma and chana dal in 2 cups water for 7-8 minutes on low flame after the first whistle. Keep aside. Heat oil in a pan and fry the sausages till light brown. Drain and keep aside.
Temper the same oil with cardamoms, cinnamon and cloves. Saute for a few seconds. Add the onion and fry till light brown.
Now add the ginger-garlic paste, tomato paste and all the powdered spices mixed with 1/4 cup water. Saute till the oil separates.
Add the boiled rajma and simmer on low flame for 2-3 minutes. Adjust water according to the gravy desired.
When done, add ghee and the fried sausages (keeping aside few to garnish) and give it a mix. Keep covered for 2-3 minutes.
When serving. add the lime juice and mix well. Garnish with onion slices, coriander leaves and the remaining fried sausages.
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