Rajma Curry

This is a Punjabi favorite and Rajma is a very healthy to have as it has a low glycemic index and good protein content.


Cooking Time : 20 minutes.
Preparation Time : 20 minutes.

Serves 6.
Ingredients
1 teacup red kidney beans (rajma) or Kashmiri rajma small
2 onions, grated
1 teaspoon chilli powder
500 grams tomatoes
2 teaspoons sugar
3 tablespoons cows ghee or oil
salt to taste

To be ground into a paste
7 cloves garlic
3 to 5 green chillies
25 mm. piece ginger

Method

1. Soak the red kidney beans overnight or 6 hours.

2. Next day, cook in a pressure cooker. Drain.

3. Heat the ghee and fry the onions for 2 to 3 minutes. Add the paste and chilli powder and fry again for 1 minute.

4. Add the cooked red kidney beans.

5. Cut the tomatoes into big pieces, add 2 teacups of water and cook. When cooked, take out a thick soup through a sieve. Note that boiling the tomatoes gives you a fresh puree and taste. No need of sieving as we preserve the nutrients. Use tomato puree when you have no time and half the quantity as its very concentrated.

6. Add the tomato soup to the rajma mixture. Add the sugar and salt.

7. Cook for a few minutes.

8. Serve hot with brown rice.

Source : Desi Khana by Tarla Dalal