Rajma Saagwala / Rajma Sirukeerai Poriyal
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Rajma Saagwala / Rajma Sirukeerai Poriyal Rajma Saagwala is a north indian style side-dish for roti or paranthas. Usually we prepare either kuzhambu or poriyal or kootu with siru keerai. But when i saw this recipe in a cookbook, i wanted to try it immediately. I made few changes and altered the recipe to my taste.Lets check the recipe,
Serves 3-4
Soaking time : Overnight
Preparation time : 10 mins
Cooking time : 20 mins
Recipe Source : "Dal Recipes" by Tarla Dalal
Ingredients:
1/2 cup Rajma (Red Kidney Beans) - soaked overnight1 SiruKeerai Bunch (Amaranth / Chawli) - finely chopped1/2 cup finely chopped onion2-3 green chilies (or) dry red chilies1 tsp ginger-garlic paste1/4 tsp turmeric powder1/2 tsp cumin powder1 tsp garam masala - optionalasofoetida - a pinchsalt to taste1 tsp mustard seeds
Method:
Soak rajma beans overnight in water. Wash and drain the water completely. Pressure cook rajma beans and chopped siru keerai along with 2 and 1/2 cup water for 4-5 whistles. 
Remove from the heat and once pressure settles, mash the mixture. Heat 1 or 2 tsp oil in a pan or kadhai.Temper mustard seeds & dry red chilies. Add finely chopped onions and fry for a min on low flame.Add ginger-garlic paste and saute a while. Add mashed rajma & siru keerai mixture. Stir well.
Add turmeric powder, asofoetida, cumin powder and salt to taste. Cook it covered on low flame for 10 mins. Sprinkle garam masala and cook it for another 5 mins. Remove from the heat and serve with roti or steamed rice.
Notes:
You can also add 1/4 cup cream, but it is optional.Since we are adding 2 and 1/2 cup water to cook rajma beans and siru keerai, it wont be necessary to add water while cooking curry. I made it little dry, but if you want the curry to be watery then add 3/4 cup water and cook it. 
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