Rajma

Although I was never fond of starchy beans, Rajma-Chawal has become on my favorite dishes. It's easy to make and so filling that it has become one of my comfort foods. Usually, when I make something North Indian, I add bay leaves. I tried this with curry leaves this time and it tasted great! Try it! :-)

Ingredients

• 2 cans Rajma (Kidney Beans) - drained and rinsed
  (See the 'Tips' section at the end of this post for an alternate)
• 1 big Onion - finely chopped
• 2 medium Tomatoes - coarsely chopped
• 5-6 Green Chillies - slit lengthwise
• 1 big string Curry Leaves
• 1 tsp Jeera
• 3-4 Cloves
• 1 stick Cinnamon
• 4 tbsp Oil
• 1 tbsp Garam Masala
• 1 tbsp Chilli Powder
• Salt to taste

Method

• Heat the oil in a pot. Add the jeera, cloves, cinnamon and curry leaves and saute till the jeera pops.
• Add the onions, green chillies and salt and saute till the onions are tender.
• Add the tomatoes and let it cook.
• Add the garam masala, red chilli powder, rajma and 1/2 cup of water and mix them all together.
• Cover the pot and let it all simmer for about 10 minutes.
• Serve hot with rice or roti.

Tips

• I use the canned beans. If you drain and wash them really thoroughly, they're not too bad. But if you are the kind who uses the dry beans, then by all means do it. Soak them overnight. Follow the first 2 steps. Then add all the other ingredients along with the soaked rajma and pressure cook it. This tastes really good as all the masala cooks with the rajma.