Ingredients: (serves 5)
(Soak beans in clean water for about 4 to 6 hours, drain)
Bay leaf – 1 big
a small stick of cinnamon/dalchini
Water for cooking the beans – Enough to soak plus 2 cups more
Salt – To taste
Onions – 2 (Finely chopped)
Tomatoes – 4 (Diced and pureed)
Red chilli powder – 1/2tsp – (You may use chilli flakes too! or more of both)
Turmeric powder – 1/2tsp.
The ones below are optional. They are my improvisations but believe me – they really add to the taste!
Any readymade sambar powder or better still bisibelebath pdr. – 1/2 tsp.
Curry leaves – 1 sprig
Dry oregano – 1tsp.
Coriander – 10 to 12 stems – (Washed and chopped)
2. Heat a heavy bottomed wok or karahi with 2tbsp. oil (and 1tsp. white butter if not vegan). Season with curry leaves, and hing. Add onions and fry till transparent.
3. Add the tomato puree and cook till the colour changes to a deep bright red. Add the spices and the beans. Adjust salt and chilly to your liking. Mine is always mild except for the sharp flavour of oregano, as I like the taste of the beans as it is. Bring to a boil and remove from fire.
If your rajma tastes a little ‘khatta’ or ‘sour’ depending on the variety of tomatoes, add a teaspoon of cashew paste if vegan, or a ladle of cold milk if not vegan, after it cools to room temperature.
Rajma is a versatile dish – it tastes good with roti or rice, and requires no other dish to complete the meal. A few rings of onion or thickly sliced onions on the side makes it better.
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