Jan 15 - Black Bean Rajma

Growing up in India, any dish involving beans (I include chickpea in that category) was a two day plan, the beans had to be soaked, hydrated, pressure cooked before being braised in the fragrant masala. Thankfully its a lot more easier Stateside, due to the ready availability of just about any variety of beans in the canned form. Black beans are not generally common in India, its always the Kidney beans or its smaller cousin  known as 'Kashmiri' rajma.

Here's the recipe for Rajma, that works for the black beans as well. and yes, I consider the masala paste as one of my 'Mother Sauces' that works well for just about any kind of bean & legume.!