Rajma masala and steamed rice is a super dooper combo that every north Indian adores; however, rajma is from Mexican origin. This is suitable for parties or potlucks or lunch boxes and unlike most special dishes this is a hassle free, healthy, easy for digestion and eat-it-anyway dish (you can eat it like a lentil soup or with rotis or with rice or even as dip or spread). This is one such dish which when you try once you'll keep repeating often.
1. Rajma - 1 cup
2. Tomato - 3
3. Onion - 1
4. Butter/ Oil - 1 tbsp
5. Bay leaf -1
6. Cumin seeds - 1 tsp
7. Asafoetida - 1 pinch
8. Ginger - 2" cut into long thin slices
9. Green chili - 1
10. Red chili powder - 1 tsp
11. Coriander powder - 2 tsp
12. Garam masala - 1 tsp
13. Lemon - 1
14. Coriander for garnishing.
Step 1: Wash and soak rajma overnight. With some salt pressure cook the rajma approx for 3 whistles until soft but not mushy.
Step 2: Puree tomato and green chili into fine paste.
Step 3: Heat butter or oil in a pan, add bay leaf to it, crackle cumin seeds, sprinkle asafoetida, add sliced ginger and saute the finely chopped onion in it.
Step 4: Once the onion becomes translucent, add the pureed tomato paste and saute until oil separates.
Step 5: Add the cooked rajma into the masala, add chili powder, coriander powder, garam masala and add water as per consistency.
Step 6: Adjust salt and spices and simmer for 5 minutes and turn off heat.
Step 7: Squeeze juice of a lemon, garnish with chopped coriander and serve hot with rice.