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.