Rajma

Recipe Source --- My friend Saroj.

Serving for --- Around 15-17 pulkas

Ingredients:

Kidney Beans / Rajma --- 1 cup (250 ml)

Water --- 3 cups
Tomatoes --- 7 medium size
Salt --- to taste
Red chilly powder --- ½ tsp
Cumin power --- ½ tsp
Coriander powder --- ½ tsp
Rasam powder --- ½- ¾ th tsp [I use MTR rasam powder (soup mix)]
Garam masala --- ¼ th tsp

To Grind:

Onion --- ½ of the big one
Green Chilies --- 3 small
Ginger --- 2 inches piece
Garlic --- 2-3 cloves

For Seasoning:

Oil --- 2 tblsn
Mustard Seeds --- 1 tsp
Cumin Seeds / Jeera --- ½ tsp

Pre-Requisite:

Clean and soak kidney beans / rajma overnight or for 8 hrs. Or else, soak them in warm water (microwave 3 cups of water for 4 minutes) for 4-5 hrs. Do not drain the soaked water.

Process:

First make Tomato Puree:

Clean tomatoes. Take them as a whole to a pressure cooker. Pour water till the tomatoes immerse completely in water. Pressure cook for a whistle. Wait till the pressure goes off. Drain the water with the help of a colander.

Let the tomatoes cool. Remove the skin of tomatoes. Grind them to a smooth paste to make a puree.

Pressure cook kidney beans / rajma along with the soaked water by adding enough salt to it for 3 whistles.

Make a raw paste:

In the meanwhile, grind ½ of the big onion (cut into big pieces), 3 small green chilies, 2 inches of ginger, 2-3 cloves of garlic to a paste.

Heat 2 tblsns of oil in a non-stick pan. Season it with mustard seeds, cumin seeds. Let the mustard seeds splutter.

Add grinded raw paste to the pan. Stir fry till the rawness of the paste goes off.

Then, add tomato puree. Cook till the oil leaves the puree.

Add enough salt, ½ tsp of red chilly powder, ½ tsp of cumin powder, ½ tsp of coriander powder, ½- ¾ th tsp of rasam powder [I use MTR rasam powder (soup mix)]¼ th tsp of garam masala.

Add cooked rajma without draining the water. If needed add one more cup of water too. The curry should be gravy not thick.

Cover it and cook for 10-15 minutes. Stir intermittently to prevent from burning at the bottom of the curry.

Transfer the curry to a serving bowl.

Serve hot with chapathi or pulka with sliced onions.

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