Rajma

Rajma needs no introduction and is quite a favorite dish at home. I usually serve it with chapathis but I've read many a blog that tells me that rice is the best combination. However it may be enjoyed, this is a recipe that I almost always use because my husband loves this version the best.

RAJMA

Ingredients

Rajmah – 225g dry or 1 can (drained and rinsed)
Baking Soda – 1tsp (optional, but soaking with it makes the beans soft when cooking)
Onion –1 peeled and chopped
Tomatoes - 2, chopped
Cinnamon – 2 cm
Bayleaf – 1
Cardamom – 1

Ginger and garlic pastes –1 tsp each

G. Chillies – 2, slit
Chilli powder – 1tsp
Coriander – 1 tsp
Garam masala – 1tsp
Turmeric – ¼ tsp
Salt - to taste

Coriander leaves - 1 tbsp

Oil and Ghee - 1 tsp each

Method:

1) Soak rajma (red kidney beans) overnight with baking soda. Wash and pressure cook with sufficient water till soft. Alternately use canned beans (drained and rinsed) and skip the step above.

2) Heat oil and ghee together and toss in the cinnamon, bay leaf & cardamom, then fry onion for 2-3 minutes along with green chillies, ginger and garlic.

3) Toss in the tomatoes and add salt. Once they turn mushy, add the chilli powder, coriander, turmeric and garam masala.

4) Add the kidney beans with the cooking liquid (if using canned beans, add sufficient water) and coriander leaves. Once it boils, cover, lower the heat and allow to simmer for 20 minutes and serve.

I would also like to thank two friends, Madhavi and Uma
for giving me the 'Rocking Girl 'Award and the 'You make my day' Award (respectively). Thank you ladies for making my day... :D