RAJMA MASALA

For this week's Blogging marathon, we are heading to 3 different states in India. Yesterday was from Thirunelveli, Tamil Nadu, the southern part of India and today we head up North to satiate our taste buds. Toady's recipe is from Punjab - Rajma Masala. Kidney beans simmered in onion tomato gravy with exotic Indian spices. These beans have high protein content and it is a best substitute of protein for the non meat eaters. This is served with steaming white rice and it is popularly known as Rajma Chawal (Chawal - Rice) among the natives. Nothing can be as filling as this simple Rajma curry and a rice with onions and lemon wedge on the side. If you don't mind the heat, a green chilli may also be good. 

Check out what the other marathoners are cooking for BM - 24

RAJMA MASALA Prep Time: 10 Mins Inactive Time: Minimum 8hrs Cooking Time: 30 mins Yields: 3 Ingredients 1.5 Cup Rajma / Kidney beans, soaked overnight 1/2" Cinnamon stick 1 no Bay Leaf 2 nos Cloves 2-3 nos Cardamom pods 1 tsp cumin seeds 2-3 nos Green chillies, divided 1 Tbsp Grated Ginger 1 Tbsp Garlic, minced or grated 1 Medium sized Onion, Sliced, divided 2 Medium sized Tomatoes, quartered Water as required Spice Mix 2 tsp Chilli powder 1 tsp Cumin Powder 1/2 Tbsp Coriander Powder 1/2 Tbsp Garam Masala   Instructions Pressure cook the beans for 7-8 whistles. Add in the cloves, cinnamon stick, cardamom pods and bay leaf while cooking the beans. Make sure they are not over cooked and smashed. (1) Meanwhile grind 1/4th of the sliced Onions, 1 green chilli and tomatoes. Keep them aside. Heat oil in a pan over medium heat and once the oil is hot, add the cumin seeds. Once they splutter, add the remaining sliced onions and sauté them until they turn pink in colour.   Then add the purée and keep stirring them until the raw smell of the tomato goes away and the oil separates itself from the tomato mixture. Do not let it to dry. Then add all the spice powders and keep sautéing them till the raw smell of the masala is gone for about 2-3 minutes. Then add the cooked beans and add water as per the consistency you require and simmer it for another 10 minutes. Garnish it with coriander leaves and serve. Notes: Do not discard the stock of the cooked beans. Use it for the gravy.