Friday, March 13
Rajma chawal, this had been my favourite dish since childhood and i still love it very much. Rajma curry is very famous dish in north india, espicially in Punjabi's. I had one punjabi friend D in college,her mother used to cook yummy rajma. I liked it so much that whenever she brought rajma chawal in her luchbox (yep, we did took lunch boxes,even in engineering college), she just simply used to give the whole box to me(though it had enough for 3 of us) Both D n R used to watch me as i relished the dish and gave them back, if something was still left. Those happy and carefree days...
Ok, now back to these beans, Red Kidney Beans are a rich source of anti-oxidants and contains cholesterol-lowering fiber which prevents blood sugar levels from rising too rapidly after a meal, making them a very good food source for diabetics. And one taken with rice it makes a complete meal in itself. :)
I always make so much that it should be enough for 2 meals, somehow next day it always tastes better.
Red Kidney beans 1 cup
Tomato pureed 1
Green chilli 2 3
Ginger an inch
Cumin seeds 1 tsp
Red chilli powder 1 tsp.
Turmeric Powder 1/2 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Coriander leaves for garnishing
Wash the rajma and soak in water overnight or atleast 5 6 hours with 1 tsp salt in the water.
Pressure cook rajma until tender. Or better you can use canned kidney beans too.
Grind onion, green chilli and ginger to make a fine paste.
Heat oil in a pan. Add cumin seeds and then the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chilli powder, turmeric powder, coriander powder and salt. Mix well. Fry for 2-3 minutes.
Add pureed tomatoes and cook till done.
Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes. Finally add garam masala powder.
Add water enough to make thick gravy. Bring the gravy to boil or pressure cook for 1 whistle.
Garnish with chopped green coriander leaves and serve hot.
Best served with jeera rice .
Can also grind some cooked rajma and add it finally, really gives nice texture.
Can add sugar too, some like it a bit sweeter.
Sending this to Lentil mela at Ashwini's spicy cuisine
along with Green peas usal.
And to MLLA 9th Helping, at Mediterranean Cooking in Alaska by Laurie, started by Susan