Rajma masala/Red beans curry

long with simple dals and kadhis another dish that I strongly believe falls into comfort food zone is Rajma-Chawal. Delicious Red Kidney Beans simmered in  aromatic and spicy onion-tomato gravy served with a steaming bowl of basmati rice is a special favorite of mine any day anytime ;)

Rajma and rice is a combination totally made for each other. So much so that I just can not write anything about rajma alone, I have to mention the rice to make it complete! Truly a combo to die for! This is my second love after kadhi chawal. I am yet to meet someone who does not like it. This is one dish that takes me back to my childhood days. Mom used to make this almost every lazy Sunday afternoon, with just plain steamed basmati rice and some boondi raita, a family favorite. Hubby never liked it much before but he likes it the way I make 'em. So this dish is now my family favorite too.
Besides being so delicious, this is also very good for you as the red beans are a rich source of antioxidants and contain cholesterol lowering fibers and obviously protein.

The dish is of Punjabi origin but popular almost all over India. Whenever I make it, I make enough so it last us for at least two meals. Somehow the next day it always tastes better. So great for entertaining too, make them ahead. Serve and impress everyone :)

This again is my mom's recipe.

 Ingredients:
 Red kidney beans (rajma) ................ 1 1/2 cups washed and soaked overnight in 4 cups of water (I use the small maroon one)

Onion ........................................ 1 large chopped fine
Tomato ...................................... 1 large chopped fine
Red chilli powder .......................... 1 1/2 tsp or to taste
Coriander powder .......................... 2 tsp or to taste
Turmeric ..................................... 1/2 tsp
Ginger garlic paste ......................... 2 tsp
Garam masala powder...................... 1 tsp
Kasoori methi................................ 1 tsp (optional)
Oil ............................................. 3 tbsp
Ghee .......................................... 1 tbsp (optional)
Hing ........................................... a pinch
Amchur powder ............................. 1 tsp
Cumin seeds .................................. 1/2 tsp
Bayleaf ........................................ 1
Salt ............................................. to taste

Method:

1. Add the rajma with the water in a pressure cooker and add a little salt and turmeric powder and pressure cook for 2-3 whistles. Reduce the heat and let it cook for 15 minutes. Drain off the water using a colander and set aside.

2. Heat oil and ghee in a separate medium sized non stick pan, add asafoetida, cumin seeds and bay leaf, stir till the seeds splutter.

3. Add the onions with salt and turmeric powder and stir and cook on medium heat for 4 minutes, till they soften a little bit.

4. Add the tomatoes, red chilli powder and ginger garlic paste and mix. Cook for few minutes. Add about 1/2 cup of water, mix and cover. Let it cook till oil separates from the onion mixture on medium to medium low heat, stirring in between, for about 10-12 minutes.

5. Now add the coriander powder and cook while stirring on medium heat for 4 minutes. Add the cooked and drained rajma and mix gently. Cook while stirring gently on medium high for 5 minutes.

6. Add desired amount of water, about 2-3 cups, mix and let it come to a boil. Add the garam masala, amchur. Also add kasoori methi (if using). Lower the heat to medium low and let it cook till desired consistency about 5-6 minute.

7. Remove from heat and garnish with chopped cilantro leaves and serve hot with plain steamed basmati rice accompanied with any kind of raita. ENJOY!!

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