RAJMA (KIDNEY BEANS)

INGREDIENTS:

• 1 Cup Kidney beans
• 1 Onion, finely chopped
• 2-3 Tomatoes, chopped
• 1 Tsp cumin seeds
• About 1 inch ginger, peeled and grated
• 1-2 Green chillies thinly sliced (or as per taste)
• 1/4 Tsp turmeric powder
• 1 Tbsp cumin-coriander powder
• 1 Tsp garam masala
• 1 Tbsp amchur powder (dry mango powder) (or use lemon juice)
• Salt to taste
• Cilantro for garnish

METHOD:

Heat the oil in a deep pan and add cumin seeds. When they stop sizzling, add onion and fry till soft.

Add ginger and garlic and fry for 2 minutes.

Add green chillies, tomatoes, coriander-cumin, amchur, turmeric and garam masala powders and fry till the oil separates from the masala.

Add red kidney beans, 3 cups of warm water,salt to taste and cook till beans are very soft (aproximately 10 minutes).

Mash some of the beans roughly (this thickens the gravy).

Garnish with corainder and serve piping hot with plain boiled rice or roti 

POHA (Flatened Rice)

INGREDIENTS:

• 2 Cups poha (flattened rice)
• 2 Tbsps vegetable/ canola/ sunflower cooking oil
• 1 Ttsp mustard seeds
• 5-6 Curry leaves
• 2 Green chillies slit lengthwise (optional)
• 1 Medium onion chopped fine
• 1 Large/2medium potatoes quartered and sliced very thin
• Handful of unsalted peanuts (skins removed)
• Pinch of turmeric powder
• Juice of 1/2 a lime
• Salt to taste
• Chopped coriander to garnish
• 1/2 Cup peas and carrots (optional)

METHOD:

• Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain.
• Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and then add the onion. Fry till soft and translucent.
• Add the peanuts and potatoes and stirring frequently, cook for 2-3 minutes.Add peas and carrots (optional for decor) 
• Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and stir well to blend all ingredients.
• Cook for another minute. Turn off the fire. Pour lime juice over the poha and mix well.
• Garnish with chopped coriander and serve while hot. Poha tastes great with Mint-Coriander Chutney!