Tangy Rajma Curry
Rajma curry is a typical North Indian recipe, usually served with rice as it's famously known as "Rajma Chawal" It can also be served with Paranthas / Chapatis. While cooking rajma one day, I happened to see that the tomato was not available in sufficient amount, so I added a little tomato sauce to give a tangy flavour to the dish. I also do not use turmeric and I like the reddish colour of the dish. So now, I substitute the requisite amount of tomato with half the amount of tomato and the other other half by adding tomato sauce. Here is the recipe for Tangy Rajma Curry. Ingredients: Red kidney beans: 2 cups (soaked overnight, preferably 12 hours) Baking soda: ? tsp Bay Leaf: 1 Cumin powder: 1 tsp Coriander powder: 2 tsp Red chilli powder: 1 tsp (to taste) Garam Masala powder: 1/2 tsp Oil: 2 tbsp Water (as per gravy) Tomato sauce: 1 - 2 tsp Salt to taste Chopped tomato, coriander leaves, onion rings (for garnishing) Ingredients to grind: Onion, medium sized, chopped: 2 T...