Rajma Masala

Serves two.

Rajma Masala was the standard Sunday family lunch when I was growing up. It's not very easy to make, but is definitely worth all the effort!

You need -

1.5 cups of red rajma beans

Finely chopped - 2 tomatoes, 2 onions, some ginger and chillies, coriander

Garam masala and salt

What you have to do -

- Soak the beans in 8 times the amount of water for 24 hours and then pressure cook for 10-15 whistles depending on how soft you want the beans

- In a kadai, sautee the onions, ginger and chillies in 2tsps of oil until golden brown

- Add the tomatoes and salt to taste

- Once it turns soft, add 2 spoons of garam masala, and the rajma with the water, and cook until the water evaporates to make it as dry/wet as you prefer it

- Garnish with fresh finely chopped onions and coriander

Best served with -

- Basmati rice

- Rotis

Enjoy on a cold rainy Sunday afternoon!

Channa Masala

Serves four.

I'd never made Channa Masala before and I decided to give it a shot. It turned out to be surprisingly easy and so gave me a great sense of accomplishment.

You need -

3 cups of Kabuli Channa

3 tomatoes

2 onions

Chopped Chillies & Coriander

Channa Masala Powder

Coriander Powder

Garam Masala

Salt

What you have to do -

- Soak the Channa overnight in a bowl full of water - before cooking, drain and wash the Channa

- Cook in a pressure cooker for 5 whistles on high flame

- Chop up the onions and tomatoes in small cubes

- In a Kadai, sautee the onions in oil until golden brown and then add tomatoes and chillies

- Add salt, 1 tsp. Garam Masala, 1 tsp. Coriander Powder and 2tsp. Channa Masala Powder (add more Channa Masala Powder if you want more flavor)

- Add the steamed Channa into the mix and add water based on how dry/wet you like the Channa and then cook for another 15 minutes

- Garnish with chopped coriander

Serve with -

- Rotis

- Basmati Rice

- Poori