Red kidney bean is a very nutritious dish when cooked in the right way.

But before that let me remind you that you need to soak this bean for atleast 8 hours to eat it toxin free. So yes, soaking is a very important step ! No shortcuts here 🙂

The below recipe of rajma masala in a slow cooker is my fool proof recipe 🙂 I usually make this when I have a packed schedule or when we go on a day trip somewhere nearby, because all I need to do is mix everything in the slow cooker, allow it to cook for 8 hours and come home to the luxury of an awesome home cooked meal in spite of being out the whole day 🙂

So here you go – Rajma Masala ( slow cooker method)

INGREDIENTS:

Red kidney beans – 1 cup

Onions – 1 – chopped finely

Tomatoes – 1 – chopped finely

Green chilies – 2 – chopped finely

Ginger – 1/2 inch piece

Garlic – 1 clove – chopped finely

Rajma masala powder – 2 tsp

Red chili powder – 1 tsp

Turmeric powder – 1/2 tsp

Salt – as per taste

For tempering:

Oil – 1 tbsp

Jeera – 1 tsp

Cloves – 3

Cinnamon stick – 1/2 inch

Bay leaf – 1

METHOD:

Soak the Kidney beans in enough water for about 8-10 hours.

Get your electric rice cooker, turn it on and set it to ‘white rice’ mode, add oil. Once it heats, add cumin seeds, cinnamon, cloves and bay leaf.

Sauté for sometime till you see the cumin seeds getting darker and you get the aroma of the spices.

Once done, add the chopped onions, green chilies, ginger and garlic. Sauté till onions are translucent.

Now add the tomatoes. Sauté for about 2-3 minutes before adding the spice powders and salt. Mix well !

Add the drained Kidney beans and mix well. Add 1.5 cups of water. Mix well and check if it tastes fine.

Now close the cooker lid, turn on the cooker and select the slow cook mode and cook for 8 hours.

Now you can totally forget about it and do what you want to do while your rajma masala is being cooked. 🙂

After 8 hours, your hot rajma masala is ready to be served 🙂

Once done, serve hot with some hot Rotis !