Talking of rajma, whenever you crave it next, try out this recipe https://myfoodstory.com/rajma-recipe/ . I was never a fan of rajma, it wasn't any comfort food of any kind to me, nor do I have any childhood nostalgia associated with it. But this recipe, a completely random decision btw, was a winner for me. I used canned rajma; don't forget the julienned ginger in the tempering even if you hate ginger. It's a recipe where I go the extra mile and temper etc (instead of simply skipping it altogether for a home meal). It's thick and quite delicious with yogurt and goes well with rice and rotis, both. I've tweaked and made the recipe mine which I am sure you will do too as you go about cooking it (if, that is).
Talking of rajma, whenever you crave it next, try out this recipe https://myfoodstory.com/rajma-recipe/ . I was never a fan of rajma, it wasn't any comfort food of any kind to me, nor do I have any childhood nostalgia associated with it. But this recipe, a completely random decision btw, was a winner for me. I used canned rajma; don't forget the julienned ginger in the tempering even if you hate ginger. It's a recipe where I go the extra mile and temper etc (instead of simply skipping it altogether for a home meal). It's thick and quite delicious with yogurt and goes well with rice and rotis, both. I've tweaked and made the recipe mine which I am sure you will do too as you go about cooking it (if, that is).
thank you! i usually just cobble together rajma based on my flavour memories but i've never heard of giving it a tadka before. will try for next time!
NYTcooking has some really nice recipes, check it out. And I find adding lemon almost always elevates a dish 🙌🏽
agree! am a huge Lemon Lover.