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My love for legumes have been intense and we faithfully have them every day in our square meals. ..I m always in look out to cook them the authentic way….Any number of cut & try endeavours..is fine with me , until I accomplish my precise one.This curry has been sewed up to my fool proof recipe after cooking it up twice . This time , Mr SK made a special request of making the Rajma Masala exactly like this always.. Isn't that kewl??

Rajma also popularly known as Kidney Bean in English evolved from Mexico , yet part of the staple food in North India.. It is simmered in Tomato Onion gravy & served along with flat bread or rice.

Punjabi’s have their own way of making this curry and I m sharing my version of this ever green recipe with you.. Our driver in India , hails from a Punjabi family and when he learnt my curiousness in knowing more about daily curries we have with flat breads , he shared his warm home cooking ,exactly how his better half prepares.Really appreciate him for this !! I have tweeted it to give me some more flavoursome goodness in lentils.

 

 

Few weeks ago,when Ambika from Ambika’s Kitchen mailed me with an offer to guest post her  space , it was an instant yes!!! We are more like colleagues in blogging and seen our spaces growing together. Thank you for the wonderful opportunity dear !! Unlike many a times , when I struggle to figure out what to come up with, this time I knew I wanted to do a North Indian curry to share with her readers. Hope over to Ambika’s Kitchen for the rest of the recipe.