Rajma and "Teesri Manzil"

One winter, at a party with the ladies' group, the conversation turned to comfort foods.  Everyone had their favorites.  My own idea of comfort food was something warm and filling ... and easy to make - like khichadi.  Mrs. Kapoor swore by the merits of rajma and chawal.  Her description was so colorful that I decided to try out her recipe.  Over the years, it has turned into a favorite for both my daughters and my husband.  Who can beat the combination of tasty dish that is actually good for you, coupled with some hot basmati rice.  The recipe below serves four.

This week's movie is "Teesri Manzil"  If there was ever a masala movie that keeps you hooked 'til the end, this would be my number one.  The combination of the fantastic music by R.D. Burman and the superb direction by Nasir Hussein is unbeatable.  The presence of Shammi, Asha, and the inimitable Helen is just icing on the cake.

Ingredients

2 cans red kidney beans

1 tablespoon ginger-garlic paste

1 small onion, chopped fine

1/2 cup crushed tomatoes

1/4 teaspoon red chili powder

1/4 teaspoon garam masala

Salt to taste

1 tablespoon oil

1 tablespoon heavy cream 

Chopped coriander for garnish

Method

1. Boil the kidney beans with a little salt 'til soft.
2. Heat oil in a pan.  When heated, add the ginger-garlic paste and saute for 1-2 minutes.
3. Add the chopped onions and saute on medium heat 'til the onions are cooked.
4. Add the crushed tomatoes and stir for about five minutes.
5. Add the cooked rajma, chili powder, and garam masala.  Simmer for about five minutes.
6. Check for salt and add the heavy cream.
7. Garnish with chopped coriander and serve hot with rice.