Rajma

When I’m anxious or stressed I turn to food. Comfort food. It’s familiar, nostalgic, and feels like a warm embrace. Rajma and ghee rice is definitely just that for me. Whenever my friend’s (hi Sneha Bency ) mom makes rajma, she sends some for me because she knows how much I love it and it always comes at the most opportune time. It’s comforting to know that when she makes it she thinks of me. Comforting others is like lighting candles. It takes nothing away from the one giving but is everything to the one receiving. Happy Friday, folks!

*Recipe*

- 1- 16oz can of kidney beans

- 2 T vegetable oil

- 1 in piece of cinnamon

- 1 bay leaf

- 1 t cumin seeds

- 1 medium onion, finely chopped

- 1 T ginger garlic paste

- 1/4 t kashmiri chili powder

- 1/2 t cumin powder

- 1/2 t coriander powder

- 1/2 t garam masala powder

- pinch of asafetida

- 2 T tomato paste

- salt to taste

1. Heat up the oil in a nonstick pot. Once the oil is hot, add the cinnamon stick and bay leaf and cook for just about 1 minute or until they release their aroma. Then add the cumin seeds and wait until they splutter.

2. Add the finely chopped onions and cook until they are translucent. Then add the ginger garlic paste and saute for 1 minute. Add your dry spice powders, chili powder, cumin powder, coriander powder, garam masala powder, and asafetida, and fry for 1 minute. Add your tomato paste and cook for 2-3 minutes. Then add water, a little at a time until you have the desired amount. I add about a half a cup and then add more later if necessary. Bring the mixture to a boil.

3. Add your drained and washed kidney beans, mix, and bring to a simmer. Cook covered for 10 minutes. If you want to add more water at this time you can add it during this time so your curry is the desired consistency.

4. Garnish with chopped cilantro and serve with ghee rice.