Rajma

Rajma is made from red kidney beans. It is a well-liked vegetarian dish in North India. The term rajma chawal refers to rice served with rajma. We had mom's finger-licking curry with chapati.

The contents..

Kidney beans - 1 cup (soaked overnight)

 

Rice bran oil - 1 tsp

Cumin seeds - a bit

Onion - 2 large

Ginger - 1/2 inch

Garlic - 3 cloves

Tomato - 2

Turmeric powder - a tad

Chili powder - 1/2 tsp

Coriander powder - 1/2 tsp

Garam masala - 1/2 tsp

Salt - 1/4 tsp

Tamarind juice - 1/4 cup

Pepper - a sprinkle

Sugar - a pinch

Coriander leaves - a few

 

The method..

Boil the kidney beans, strain and keep aside.

Chop onion, ginger and garlic into small pieces.

 Heat a deep-bottomed pan and drizzle oil. Throw in the cumin seeds, ginger, garlic and onion. Fry them. Then cast in the roughly chopped tomato. After a few minutes, add the spices (turmeric powder, chili powder, coriander powder, garam masala and salt). Saute until the raw smell of the masalas vanish. Allow to cool. Grind to a fine paste.

In the same saucepan, throw in the cooked kidney beans. Add in the ground masala, tamarind juice and bring it to a boil. Lastly add sugar, pepper and stir well. Decorate with chopped coriander leaves.