Red Beans Masala Poriyal Recipe From Chettinad | Rajma Masala Recipe

1. Discard soaking water and pour 1 cup fresh water into a pressure cooker and bring to a boil over medium heat.  Slide in the beans and ½ teaspoon of salt, seal lid, and bring back to a boil. Continue cooking about 15 – 20 minutes. Open once cool. Drain in a colander and set aside.
    
2. Add oil to a large kadhai or wok over high heat.  When the oil is hot but not yet smoking, slide in the onions and sauté for about 2-3 minutes. Follow by adding the ginger, garlic, turmeric, and chilli powder. Stir once and add tomato puree and ¼ teaspoon of salt. Continue to cook, reducing heat to low, stirring and scraping to ensure that nothing sticks to the bottom.
    
3. When the oil separates from the masala, add the drained beans to incorporate.  Stir for about 2 minutes, scraping the bottom of the kadhai.
    
4. Remove from heat, garnish with coriander leaves, and serve.

Cook’s Note: All masala poriyals possess substantial heat. Those who shy away from very spicy food should reduce the quantity of chilli powder to make a milder version.

Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair, Meenakshi Meyyappan, with Jill Donenfeld.

Variation:  Butter beans can be substituted for the red beans to make a Butter Beans Masala Poriyal. Remember to soak them overnight like the red beans. Double Beans Masala Poriyal can be made by substituting double beans for the red beans and are an excellent variation.(Fresh Double beans should not be soaked.)

Accompaniments: Serve with Mixed Vegetable Kootu and Chicken Curry along with steamed rice.