Cooking for Su: R for Rajma!

We hated eating chapathis with palyas, gojjus and raita. We had to have some North Indian subzis (I know we were terrible kids!). My mom used to make the usual North Indian- chole, rajma etc and on some occasions, when she was in a highly experimental mode we would see elaborate dishes like, aloo dum, malai koftas etc. She used to roll out at least 25 chapathis and make those side dishes in that terribly hot and sweltering kitchen in Chennai. I realized how difficult the whole process was after I got married.

Now I can eat chapathis with pickles/jam/sugar! Even if I do make elaborate sides, I make sure that it lasts us for atleast 2 days (I believe that one should savor the end product of such hard labour for quite some time!). That way we have it with chapathis for dinner and pack it to lunch along with rice the next day.

One of my favorites that my mom made was- Rajma. Bursting with flavor in every bite. It leaves one wanting for more. Mmmm...

Rajma:

2.5 C cooked rajma

1 medium onion, finely chopped

2 tomatoes

1 inch ginger

3 cloves garlic

1 tsp red chilli powder

1 tsp garam masala

1 tsp dhaniya powder

1/2 tsp jeera powder

1/2 tsp haldi

1 tsp jeera

2 tbls oil

salt to taste

Grind the tomatoes, ginger and garlic to a fine paste. Heat oil in a pan and add jeera. When it splutters add finely chopped onions and saute till brown. Add the tomato-garlic-ginger paste. Add all the dry powders and mix well. Saute till mixture becomes very dry. Add the rajma and mix well. Add salt and about 1 cup water (adjust water according to your desired consistency). Simmer for 10mins. Garnish with chopped coriander and slurp away......

BURPPPP........