It may be the same Chapathi for dinner but the dhals that go with it can make it a very tasty and nutritious meal.Changing the side dish for Chapathi is quite challenging when people at home remember that you made the same dhal just last week and the look on their faces tells you that they expected something different.This situation used to pop up earlier and with me writing a food blog,my folks have a 'I- know- u- will- make- a- new- dish- today' kind of look on their faces.Gives me an added advantage as well-I have yet another post for my blog!!
This recipe for Rajma masala is adapted from Sanjeev Kapoor's version to suit my taste.
Rajma- One and a half cups
Tomato Puree- 1 cup
Ginger garlic paste-1 teaspoon
Coriander powder-1 teaspoon
Cumin powder-1 teaspoon
Red chilli powder-1 teaspoon
Garam masala-1 teaspoon
Salt to taste
Oil- 2 teaspoons
- Soak the rajma overnight.Drain and pressure cook with enough water till soft but not mushy.Retain the cooking water.
- Heat oil in a pan and put in onion and bay leaves
- When the onion is translucent,add ginger garlic paste and cook fro 2 minutes
- Add Tomato puree and mix well.
- Next put in garam masala,coriander powder,cumin powder,red chilli powder,salt and mix well.Cook till oil oozes out from the masala mixture.
- Put in the cooked rajma and the water used to boil the rajma.
- Simmer for 10 minutes and remove from heat.
- Serve garnished with coriander leaves.Goes well with Chapathi / steamed rice.
This tasty dhal is off to join Delicious dhal event held at Suma's blog.
Labels: Rotisides, Vegan varieties, Whoz on my side