Mum's end to tiffin box tantrums......

Wednesday, 8 June 2011

Rajma Curry ......Lajawab!!

Rajma is a very easily available lentil in India Preparing rajma is very easy.Very much proteinaceous in nature, rajma curry along with roti makes a very palatible dish.Very much popular in northern India,rajma chawal wins the heart of everybody.Lets see the easy process of preparation.

Ingredients: Rajma dal 200 gms to be soaked in water overnight ,coriander powder(3 teaspoons), cumin powder( 3 teaspoons), dry mango powder(1 teaspoon), red chilli powder(1 teaspoon), garlic ginger paste(1 teaspoon), salt acc. to taste, grated onions( 2 big size), grated tomato(2 big size), dhania leaves for decoration, lime extract (1/2 teaspoon).

Procedure: Boil the soaked lentil for 20 mins and allow it to be soft. With the help of a spatula check it's softness.Keep it aside.Heat oil in a container till hot.Add the chopped onion, tomato and cook till the vegetables get soft. Add ginger garlic paste and mix with the vegetables. The mixture starts emitting nice smell.Add the spices coriander powder, cumin powder, dry mango powder, chilli powder and stirr with the main mixture.Add salt according to taste.The mixture attains an attractive brownish red color. The red color of the tomato dominates the color of the entire content.Cook the entire content untill it becomes a thick gravy and the vegetables mix nicely with the lentils to give a prefect result. When it is about to completion, pour 1/2 teaspoon of lime extract to it. I guarantee the taste will tantalise your tastebuds, leave your mouth lingering for sometime. For a choice you may decorate the rajma with dhania patta and chopped green chillis before transferring in  a serving bowl.

Rajma tastes wow with chapati/nun/rice.For a best result serve rajma with basmati rice.Just take your plate and imagine Punjab.