This simple rajma curry is food for the soul in winter. This was a recipe that mum made on the regular while I was growing up having learnt it from one of her friends Tulika Sharma. While it lacks the usual garam masala and spices that defines traditional rajma chawal recipes, it certainly does not lack in flavor. Sometimes the simple ones taste the best. This pairs beautifully with plain white rice for that quintessential rajma chawal vibe that everyone loves on cold winter nights.

Ingredients:

• Rajma – 1 cup (soaked overnight)
• Onion – 1 medium (chopped)
• Tomato – 2 small (puréed)
• Green Chillies – 2 (slit)
• Red Chilli Powder – 1 tsp
• Coriander Powder – 2 tsp
• Cumin Seeds – 1 tsp
• Oil – 2 tbsp
• Salt to taste

Method:

1. Pressure cook the soaked rajma with enough water for 4 whistles on high.
2. In a kadai, splutter cumin in oil. Then add green chillies and chopped onion. Sauté till onions are golden.
3. Add the coriander and red chilli powder. Sauté and add salt to taste.
4. Once oil starts to separate add the tomato purée. Cook on medium heat for 2 mins.
5. Add the rajma along with the water used to cook the rajma. Cover and cook on medium low heat for about 5 mins.
6. Serve hot with white rice.