Rajma Chawal (Kidney bean- Rice)....Indian Masala

This is one dish which is relished, both by Young and Old.The rice is usually served steaming hot with Rajma. If you don't get it right,you are likely to loose 'face' and your cooking questioned. Rajma comes in a variety of shapes, color and flavour. I recommend, the normal 'chitra' variety i.e the kidney shaped bean which is deep pink in color having deep 'red etchings'. They are commonly available with the grocers all over.

This dish is a curried preparation.

-01 cup Chitra Rajma. Wash & drown it over night.
-01 cup Onion diced fine.
-01 cup Tomato diced fine.OR 1/2 cup Tomato puree.
-02 tps Ginger and Garlic paste each.
-01 tps each of Red chili powder, Jeera, Coriander powder & Garam Masala.
-01" Cinnamon & 04 cloves.
- Salt to taste.
-03 Tps fresh Coriander leaves. 02 fresh green Chili diced fine.
-1/2 tps Red food grade color.
-1/2 tps Turmeric powder.
-60 ml Cooking Oil.
- Water.


METHOD

Step One

Boil, the overnight wet Rajma, in a pressure cooker to which add a little salt, along with half of the ginger & garlic paste. Also, put in the Cinnamon and 02 Cloves. Remove and keep aside.


Step Two

In a deep vessel ( say a 'Patila') like a wok or kadai pour in the Oil and heat.

Put in the remaining Ginger & Garlic paste, diced green Chili and Jeera.

Fry, as it starts to turn light brown put in the Onion and fry.

Sprinkle in a little Salt when Onions turn transparent. Also, add 02 big spoonful of the boiled Rajma and mash the beans as you fry. You may put in spoonful of water to help make a paste.

Put in all the dry masala and fry till golden.

Add Tomato and fry the masala, adding little at a time, the Water in which the Rajma had been boiled.

Stir fry well to convert the masala to a near paste consistency.

Adjust the salt for the last time and dissolve in the edible red color. Stir.

Now, put in all of the boiled Rajma. Stir, cover to cook when the mixture begins to boil.

Cook covered on low flame. When achieved the desired consistency, switch off the flame.

Garnish with fresh green coriander and serve with steaming rice.