Rajma

My husband is from South India. Tamil Nadu to be exact, and of late I've been trying my hand at South Indian cuisine. My mother-in-law has been encouraging- well, technically forcing- me to do so. I have no problem with it, and in fact I find it exhilarating to try new foods. Especially since it's also like exploring my heritage, as I'm of Indian descent.

Often when I speak to Ammi on the phone, she tells me of a new dish that she wants me to learn, and tells me how to cook it. She never gives me any measurements, but so far everything I've tried has come out well. The only exception is what she calls Anda ki curry, which is one of the many egg curries. The sauce for the version she wants me to learn is rather complex; consisting of tamarind, tomato, and yogurt. Getting those flavors to meld well has been quite a challenge for me. But, it's still a lot fun exploring new flavors.

Although it is a bit annoying when she constantly calls on the phone and asks me if I've cooked certain dishes that she's told me about. Usually, it's not a big deal, but sometimes it's a bit awkward. Particularly in the case of a dish called Khatta Salan. I'm not too eager to try it, and she's been really persistent about it. She has asked me several times if I've cooked it, and the last time she asked it went like this:

Ammi: 'Did you cook the Khatta Salan yet?'

Me: 'No, not yet Ammi ('mommy' in Urdu)'

Awkward silence.

Ammi: 'Why not?'

Me: 'We haven't bought mutton lately...'

Ammi: 'No, no, Beta ('my child' in Urdu), you can make the Khatta Salan with eggs or chicken also'.

Awkward Silence.

Ammi: So make the Khatta Salan theek hai ('okay' in Urdu) Beta?'

Me: 'Theek hai, Ammi.'

Today I cooked Rajma; which tastes similar to Chili, but a lot better and without the meat. I used canned kidney beans, but you can use fresh if you like- just soak them in water first.

1 tbsp oil

1 tsp cumin, whole

1 tbsp ginger-garlic paste

2 medium tomatoes, chopped

1 large onion, chopped

2 tbsp coriander, ground

1 tsp turmeric, ground

1 tbsp chilli powder

1/4 tsp black pepper, ground

2 cups kidney beans, pre-soaked

3 cups water

1 tsp salt

• In a large pan, heat oil to medium-high.
• Add cumin seeds, and allow to fry until some of them darken; about 20-30 seconds.
• Add garlic-ginger paste and stir-fry until golden brown.
• Add onion and stir-fry until golden brown.
• Add tomatoes, black pepper, chilli powder, turmeric, and coriander.
• Stir-fry until a sauce is formed; about five minutes, adding a little water when the pot gets a bit dry.
• Add kidney beans and stir slowly for two minutes.
• Add water and salt and bring to a boil.
• Allow to boil for ten minutes, then reduce temperature to medium and simmer for fifteen minutes, or until sauce is thickened.

Serve with rice.

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