Rajma Curry/Kidney Beans Curry

Today's recipe is an easy to make rajma curry,hardly takes 30 minutes to cook in the pressure cooker if the rajma is soaked.The recipe I adapted from the booklet which comes with the pressure cooker.This recipe doesn't need any fancy ingredients and tastes delicious with both roti and rice.Now off the recipe.............................

Basic Information

Soaking time 5 hours
Preparation Time 10 minutes
Cooking Time 25 minutes
Serves 2

Ingredients

Ingredient	Quantity
Rajma/Kidney beans	1/2 cup
Channa dhal/kadala paruppu	1/4 cup
Onion(finely chopped)	1no.(large size)
Green chilly(slit into two)	3
Ginger&garlic paste	2 tsp
Tomato(finely chopped)	2(medium size)
Coriander leaves/kothamalli	as needed(chopped)
Cumin seeds/jeeragam	1/4tsp
Bay leaf	1
Chilly powder/milagai podi	11/4tsp
Garam masala powder	1/4tsp
Oil	1tbs
Salt	11/2tsp

Method

Soak the rajma in water for atleast 5 hours,after soaking rinse it with water for couple of times,set it aside.
Heat a pressure cooker or pan with the oil,crackle the cumin seeds add in the bay leaf,follows the green chilly.Add in the chopped onion and saute it with a pinch of salt,then goes in the ginger&garlic paste.Fry it for a minute or two till the raw smell goes off.

Add the chopped tomatoes and cook it until mushy,now add the chilly powder.Now add the rajma and give it a mix.

Add around 11/2-13/4 cups of water.Add in the salt,bring it to boil.Put the lid and pressure cook it for a whistle then reduce the flame and keep it in a low to medium flame for 5-7 minutes.Put off the fire.Remove the lid once the pressure subsides.Now turn the stove on,slightly mash some the rajma with the ladle and let it boil for 2 minutes or till it becomes thick.Finally sprinkle the garam masala power and chopped coriander leaves.

Rajma curry is ready,serve it roti or rice.

Enjoy...................................................................

• The curry becomes thick on cooling,so adjust the consistency accordingly.
• A tbs of fresh can be added in the end for extra rich taste.
• Here I  finely chopped the tomatoes,if you want you can puree the tomatoes and used.

This is off to Cooking from Cook Book Challenge November week 4.

Sumber http://www.naliniscooking.com