Rajma

Winter has finally arrived and along with it the need for extra socks and hot, hot comfort food.  Rajma is a red kidney bean curry, that can be served hot with rice or traditional flat breads such as rotis and chapattis. Spelt rotis is a nice alternative and is better for wheat sensitive foodies. The dish is also served with homemade dahi or yogurt. 

You can used canned kidney beans but I prefer soaking my own as the taste and texture is far superior to canned. Presoak one cup of kidney beans and then discard the soaking water. Add them to a pressure cooker with one thumb of ginger root chopped and 1 tbsp of oil. Cook under medium to high pressure for 20 minutes. Set aside.

In a large saucepan fry two yellow onions chopped julienne style. Cook on medium heat until they begin to turn golden brown, then add:
2 heaping tbsp of ginger garlic paste
2 tbsp of cumin seed
2 red chilies
1 heaping tablespoon of Garam Masala 
1-2 tsp salt

Stir until well blended and continue frying until aromas are released and oil begins to separate. Then add: 
1 tbsp of tumeric powder
4 chopped tomatoes
1 tbsp of jaggery or demerara sugar 

Add a some water to produce a thick gravy and continue to simmer on low heat for 10-15 minutes. To this add the cooked Rajma in its water and bring to a boil. Reduce heat and simmer for an additional 20 minutes. Add chopped fresh coriander and serve hot with Jeera Rice or Rotis.