Rajma Urad Curry

Stove Top Tandoori Roti  & Rajma Urad Curry

I get bored of eating the same few dishes day after day, dont you? We are blessed with the internet, an amazing resource for every imaginable recipie, so I hardly have any excuse to get my lazy butt off the couch and try cooking some new dish when I get bored of the dal-roti-sabzi routine.With the luxury of my darling husband keeping my little girl entertained, I manage to get the time and peace to try a new recipie. I thought I should share the joy, because the end result was just super yummy, dhaba style!!

(PS: Sorry I dont have step by step pics, this wasnt intended to be a cookery blog so I didnt plan on it.)

Rajma Urad Curry

Ingredients:
1 cup rajma (kidney beans)
1/2 cup urad dal
1 large onion, chopped
1 chopped tomato
4 tablespoons ghee
1 tablespoon butter or cream
salt to taste
1 inch piece ginger, minced
4 garlic cloves, minced
1 teaspoon chilly powder
2 teaspoons coriander powder
1 teaspoon cumin
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
2 tbsps Fresh Cream

Method:

1. Soak the rajma overnight, urad dal for 3-4 hours.Cook it in the pressure cooker until mushy. 5 whistles did it for me.I used a hand blender to mash it further.

2. Heat 1 tablespoon of ghee,or oil, if youre watching the calories (get a life!!!). Fry the chopped onion till transluscent. Add the ginger and garlic mince and fry till slightly brown.Add the chopped tomato and cook until it gets a pasty texture.


3. Add the coriander powder and fry till its brown.Then add turmeric powder,chilly powder and stir the mixture till  all the spices have blended well. Be careful not to burn the chilly powder.


4. Add the mashed dal to the masala paste and blend well. Add garam masala and salt to taste. I usually dont fry garam masala with all the other spices.The dish tastes better this way. Let the mixture boil for a couple of minutes. You could add water to achieve the consistency you prefer.

5. Add a generous tablespoon or two of cream after you take the dish off the heat.This just gives the curry a silky, heavenly texture :-)

Dig right in!!

We had this with my version of Tandoori roti. I love tandoori roti and have always wished I could make it at home. Some fine day I WILL have a big tandoor in a huge, spacious designer kitchen which is a part of a huge, spacious, well furnished, luxurious, centrally air conditioned home equipped with the biggest entertainment center, a nice library and a cozy Lazyboy...sigh!!

For now, I'll just go with making Tandoori Rotis on the stove top. I read a few recipies on the internet and I must tell you, I have SUCH a problem following instructions obediently. I end up giving every recipie my own twist. So this recipie for Tandoori roti is a blend of some methods I read and what I saw on the show "Highway on My Plate". Its not an authentic Tandoori Roti Recipie. But then, STOVE TOP Tandoori Roti isnt very authentic is it?!

But thats the subject for another post. Maybe. Cant promise..