Rajma



Somehow as kids I always thought of Rajma and Chole as "same kind - different look". I don't know why I had this strange notion. But I did. And I liked Chole more - maybe because you get fried bature with it and plain roti/Rice with Rajma. How much ever my parents tried to convince me that Rajma is better than Chole - health-wise - but Chole were for me.

And now as adults, I like Rajma with a plain roti/rice. And my daughters would prefer Chole over Rajma any day.....Its funny how you grow up and change your views - especially about food - its taste after all - what tastes nice now should have tasted nice back then too - Right??


Rajma


Ingredients:

2 cups Rajma / Red Kidney Beans, soaked overnight
2 medium Onions, grated
3 medium Tomatoes, chopped fine
1-inch Ginger
4 Garlic flakes
1 tblsp Oil
1 tsp Garam Masala
Salt to taste

Serves 4-6


Method:

1. Grind ginger and garlic to a paste.

2. Pressure cook soaked Rajma for about 15-20 min. Add a little ginger-garlic paste for extra flavor.

3. Heat oil in a pan, add ginger-garlic paste and onions. Saute till the onions become transluscent.

4. Add tomatoes and fry till the tomatoes are mashed.

5. Add boiled rajma/beans and salt. Boil for 2-3 min.

6. Garnish with garam masala and Serve.

7. Decorate with sliced tomatoes and finely chopped dhaniya leaves.

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