Quick Rajma Curry

The Punjaban in me truly loves the staples aka Rajma Chawal. The gujju husband refuses to give in and dislikes the same. What a shame *sigh*

However since he is not around for a week, I decided to make it for myself. My aunt’s recipe calls for tomato based gravy while my mothers calls for curd/buttermilk based. This is my version with the best of both the worlds.

Here is what you shall need [Serves 2]

1-1/2 Cup… Rajma Chitra [Kidney Beans] – Soak overight or for 8 hours

1/2 cup… Masoor dal [without skin]

1 Tsp…Jeera

a pinch of Hing

1 Tbsp… Oil

1/2 Tsp… Butter

Salt

1 Tsp… Red Chilli powder

1/2 Tsp… Turmeric powder

1 Tsp…Cumin Powder

1-1/2 Tbsp…Malai [clotted cream]

3-1/2 Cup… water

Blend to Puree:

2…Medium Size Tomatoes

1…Medium Size Onion

3…Green Chillies

1 Inch…Ginger

2 Tbsp…Curd

Method:

• Add the lentils to the cooker with the water and cook it for 3 whistles on high and then 2 on low. The rajma must be boiled but should still be holding shape.

• In a wok, add the oil and butter.
• Add cumin seeds/jeera and hing. Let it splutter.
• Add the puree and cook with lid on until it leaves oil on the top.
• Once done, add the turmeric and chilli powder.
• Add the lentils and let them simmer on medium heat with lid on.
• After 5-7 min of simmering, add the malai and cook on low heat for 5 min.
• Once it thickens, add the salt and adjust the taste.

• Serve with Jeera rice or steam rice.

Cheers

P.S. Pics coming up soon.