This is probably the most basic recipe for Rajma and I am pretty sure most people are wondering why I am putting it up. Well, it was uber yummylicious and I figured it would be a sin not to click a pretty pic of it and share it with the world! Mom made it and she added a darn secret ingredient to it which made the dish pop with flavor and color. We had some left-over tamarind Chutney from all the food our friends ordered for my surprise baby shower last weekend (the shower was so wonderful that I am not done gushing about it yet. I cannot believe that my family drove all the way from New Jersey, Virginia and Atlanta just to give me a huge surprise! How awesome are they!!).
Although the spring rolls and Gobi Pakoras (cauliflower fritters) are long gone, the dipping sauces are still gracing our refrigerator in air-tight take-out boxes. So this morning, after Amma made the Subzi and tasted it, she felt that something was missing. Putting her creative cap on, she quickly emptied half a container of the chutney into the Rajma. The result was a tangy-sweet and spicy curry that we ate with Roti and Basmati rice.
And as always, I have a cup waiting in the fridge for tomorrow with my name on it. Man! Do I love leftover delicious food!