Thursday, September 25, 2008

Rajma

This is among many items in the drafts folder for the last 1-2 weeks. Picked this one to post today. I usually keep boiled rajma, channa or peas in the fridge regularly, for quick-fix meal days. So, one wednesday I made rajma & we ate it up alsmost immediately. As we were very hungry, I didn't take a picture. Here's the recipe.

Ingredients
Rajma - 1 cup
Tomato - 2 medium
Onion - 1 large
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Punjabi channa masala - 1 tsp
Garam Masala - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Coriander leaves to garnish
Salt to taste
Oil

Preparation
Soak rajma overnight in about 3-4 cups of water
Drain and wash rajma
Pressure cook with a little salt for 3 whistles & keep aside
Chop onion & tomato
Heat oil in a skillet, saute ginger & garlic pastes for a minute
Add onion, saute till it starts browning
Sprinkle on all the spice powders, saute for 1-2 minutes
Add tomato, saute till it is cooked
Add cooked rajma
Adjust salt
Sprinkle a handful of water if required
Garnish with finely chopped coriander leaves
Serve with chhapathi or rice

We had the rajma with plain brown rice and also with yoghurt & rice (curd rice). It was delicious. If the rajma is already cooked, this dish can be cooked up in 10-15 minutes.

2 comments:

Purva Desai said...

Rajma is always a comfort food for me....even I made Rajma chawal yest...and our method of cooking is same...they sound tempting

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