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Tuesday, November 11, 2008

Rajma methi

The first time I tasted rajma was in Delhi. It was served with rice and tasted absolutely, positively divine. I am yet to find a recipe that I like to eat with rice, but whenever I make rotis and want to serve rajma curry, this is the recipe that I follow. The methi leaves are a last minute addition intended to save them from going directly from the refrigerator to the dustbin.

What you need:
Rajma (Red kidney beans) - 1 cup, soaked in plenty of water overnight and cooked
Onion - 1, large, chopped
Tomato - 2, chopped
Green chilli - 2, minced
Ginger - a small piece, chopped
Garlic - a few cloves
Garam masala - 1 tsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt
Sugar - a little (optional)
Chopped methi(fenugreek) leaves - 1/2 cup or a small bunch
Oil/ghee - 2 tsp
Cumin seeds - 3/4 tsp
Kalonji seeds - 1/2 tsp

Heat oil/ghee. Add the cumin and kalonji seeds and toast for a few seconds. Stir in the chopped green chillies, ginger, garlic and onion. Saute until onions start to brown. Add the tomatoes and heat until mushy. Add turmeric powder, red chilli powder, salt, sugar, garam masala and stir well to mix. Add the cooked rajma along with the water in which it was cooked. Boil for a few minutes until the gravy thickens. Add chopped methi leaves and simmer until the leaves wilt and soften. The addition of methi leaves will make the curry bitter. So skip this step if you don't like anything that tastes bitter.
Serve hot with roti/puri.

This goes to Simona who is hosting the 5th edition of My Legume Love Affair. MLLA was started by Susan of the Well Seasoned Cook.

12 comments:

Uma said...

that looks so delicious Jaya! Nice entry. new look of your blog looks good.

Cham said...

Sounds like a great combo :) Great picture!

sowmya said...

love rajma chaval..and addition of methi is a healthy twist to the recipe..

Rachel said...

I love rajma and this looks delcious,..love the new look too.

sra said...

I remember you mentioning this when I posted a rajma dish! Striking new background, btw.

Simona said...

I wish I could put flavors behind words. In the meantime, I can savor the photo. Thanks for participating.

Bhawana said...

great Jayashree rajma with methi, lovely :). I will try this also and post soon. really in blogging we come across differnt ways of cooking. yummy

Andhra Flavors said...

very delicious! great combo.

Madhavi said...

Oh this is yummyyyy entry, looks gooooood :))

I posted an event for Children's Day event on my blog, plz participate!!! Here's link..

http://vegetarianmedley.blogspot.com/2008/11/celebrating-childrens-day-event.html

Vani said...

Methi with rajma must taste great! Happy New Year in advance, J!

Red Chillies said...

Very nice recipe. We get lots of methi here during fall and winter and I keep thinking of recipes using this. Bookmarking this!

Roochi said...

Rajma is a very common bean found in Tamil Nadu. I am from bangalore and my sis used to always get this from TN. Some how never liked it till I got into job where north indian dish was served and Rajma side dish were one of them. From then on I started to eat this at my home as well.
Nice entry.