Rajma Curry with Plain Rice

Award time again!! I am so happy!! :-).. Many thanks to Devi for sharing these awards with me.

I would like to share it with Rachana, Sushma, simply.food, Deepa, Siddhi, Sara, Asha & Renuka.

Coming back to the recipe I am sharing today from my drafts,"Rajma Curry with Rice". I make this often. 'Rajma and Rice' is a very healthy combination. Rajma is a very good source of cholestrol lowering fiber and when served with rice it provides a wholesome meal which is virtually fat free and high in protien. They are also a good source of folate, pottasium, iron, manganese, copper and iron.


Here is the recipe for this nutritious dish:

This recipe serves 3-4 people.

Ingredients:
1 ½ cup red kidney beans.
1 teaspoon salt (adjust to taste).
3 tomatoes.
1 onion.
1 tsp grated ginger
1 green chili chopped finely
2 tablespoon oil
A pinch of asafetida.
1 tsp cumin seeds.
2 tbsp coriander powder
½ tsp turmeric powder.
½ tsp red chili powder.
1 tsp garam masala.

Rice:

1 cup basmati rice.
1 tsp ghee.
Water for boiling.

Process:

Soak the red kidney beans in water for about 6 hours or over night. The beans will expand into twice its volume. Boil the tomatoes and puree it. Chop the onion very finely. Heat a pressure cooker pan. Add oil and when heated add the cumin seeds such that they crack right away. Add chopped chilli, grated ginger, asafetida and chopped onions and sauté for 2-3 mins. Add the tomato puree and stir in all the spices. Heat for a min and add the kidney beans and add 3 cups of water. Pressure cook the rajma till 2 whistles. Take the cooker off gas and let it cool down before opening the cooker. When it cools down transfer the rajma in a serving bowl.

Boil the rice in water. Add ghee in it while boiling. It will give the rice a nice aroma. Cook till they are tender. When done drain off the water through a strainer such that no water is left. The rice should be such that every grain of rice is separate.

Serve rajma curry hot with plain rice