Creamy Rajma Curry

Last night I made multi-grain rotis inspired from A2Z Vegetarian cuisine. I only had about ¾th cup of atta (whole-wheat flour) and had to make enough rotis for 2 people, so I added 2tbsp each of soy flour, sprouted ragi flour, buckwheat flour and besan. It made 3 rotis each, just enough to feed us both. No pictures, cos we were in a hurry to eat.

To go along with the rotis, I made this Rajma (red kidney bean curry) inspired by a recipe of Manjula Jain that I watched on You Tube. She used a few tablespoons of besan (chickpea flour) that makes the gravy nice and thick.

Ingredients:
Red Kidney beans – 1½ cups cooked
Onion – 1 medium, chopped fine
Tomato puree – 1 cup
Besan (Chickpea flour) – 2tbsp
Garlic – 2 cloves, finely minced
Cumin seeds – 1tsp
Red chili powder – 1tsp
Ground cumin – 1tsp
Amchoor powder (dry mango powder) – ½ tsp
Garam masala – ½ tsp

Method:

• Heat 1 tbsp oil in a large skillet; add cumin seeds and once they splutter add onions and garlic and sauté till softened.
• Add besan and cook until it doesn’t smell raw anymore, about 2 minutes.
• Next add tomato puree; cover and cook till the gravy starts to simmer about 3-4 minutes.
• Now add the spice powders and kidney beans. Add 1 cup (or more) water and simmer on medium-low flame until the mixture is thickens about 10-12 minutes.
• Season with salt and garam masala and garnish with coriander leaves. Serve with roti or rice.

This is my entry JFI-Rajma being hosted by Divya @ Dil Se. Indira @ Mahanandi is the brain behind JFI.