Rajma N Tomato Rice

Red kidney beans (Rajma)are grown in many places around the world and can be found in the cuisines of Spain and Latin America.These kidney beans are large and deep maroon in colour,They tend to lend colour to the dish in which they are cooked. The beans have a strong musky and nutty aroma and a full, chewy taste. The skin is thick and has a slightly sweet aftertaste. These beans go into "Chilli Con Carne" and many wholesome soups and stews. These require soaking and long cooking time. These beans go well with onions and tomatoes.Store dried kidney beans in an airtight container in a cool, dry and dark place where they will keep for up to 12 months. Cooked kidney beans will keep fresh in the refrigerator for about three days if placed in a covered container. Kidney beans are an excellent source of molybdenum. They are a very good source of folate, dietary fiber and manganese. Kidney beans are a good source of protein, thiamine, phosphorus, iron, copper, magnesium, and potassium. I do cook often many dishes with red kidney beans atleast twice a month, here comes one of my rice dish which i do often whenever i was bored to prepare our lunch, i prepare this dish with tinned rajma beans which make the rice dish much easier..Am sending this delicious rice to CFK-Tomato guest hosted by Rinku of Cooking in Westchester...

2cups Basmati rice (cooked)
1no Tinned rajma beans
1no Onion(chopped)
2nosTomatoes(chopped)
1tsp Red chilly powder
1tsp Garam masala powder
1/4tsp Jeera powder
1/4tsp Pepper powder
2nos Bay leaves, cloves
1inch Cinnamom stick
5nos Curry leaves
Salt
Oil

Strain the tinned rajma beans in a strainer and keep aside...Heat enough oil and add the bayleaves, cloves, cinnamon stick, fry until they turns brown..add the chopped onion pieces, chopped tomato pieces and cook until the onion turns transculent and tomatoes turns mushy...add immediately the rajma beans with red chilly powder, garam masala powder, jeera powder, pepper powder , curryleaves and salt and cook everything in simmer until the oil get separates..

Now add the already cooked basmati rice to the cooking rajma masala and toss gently until everything get well mixed..

Serve hot with papads or any other side dishes!!!

On the way to My Legume Love Affair -11th Helping guest hosted by Lori Lynn of Taste with the eyes, event started by Susan