Last night I made multi-grain rotis inspired from A2Z Vegetarian cuisine. I only had about ¾th cup of atta (whole-wheat flour) and had to make enough rotis for 2 people, so I added 2tbsp each of soy flour, sprouted ragi flour, buckwheat flour and besan. It made 3 rotis each, just enough to feed us both. No pictures, cos we were in a hurry to eat.
To go along with the rotis, I made this Rajma (red kidney bean curry) inspired by a recipe of Manjula Jain that I watched on You Tube. She used a few tablespoons of besan (chickpea flour) that makes the gravy nice and thick.
Creamy Rajma Curry
- 1½ cups Red Kidney beans – cooked
- 1 Onion – medium, chopped fine
- 1 cup Tomato puree
- 2 tbsps Besan (Chickpea flour)
- 2 cloves Garlic – finely minced
- 1 tsp Cumin seeds
- 1 tsp chili powder Red
- 1 tsp cumin Ground
- ½ tsp Amchoor powder (dry mango powder)
- ½ tsp Garam masala
- Heat 1 tbsp oil in a large skillet; add cumin seeds and once they splutter add onions and garlic and sauté till softened.
- Add besan and cook until it doesn’t smell raw anymore, about 2 minutes.
- Next add tomato puree; cover and cook till the gravy starts to simmer about 3-4 minutes.
- Now add the spice powders and kidney beans. Add 1 cup (or more) water and simmer on medium-low flame until the mixture is thickens about 10-12 minutes.
- Season with salt and garam masala and garnish with coriander leaves. Serve with roti or rice.