Step-by-Step Instructions

1. 1.Prepare the Mud Stove

   Clean and prepare the mud stove (chulha) by plastering it with mud, then light the fire.

2. 2.Heat Oil and Sauté Aromatics

   Place a frying pan on the chulha. Add mustard oil and heat until it starts smoking. Then, add 1 tablespoon of finely chopped garlic and 1 cup of finely chopped onions. Sauté on low flame until the onions turn slightly golden.

3. 3.Add Spices

   Add 1 teaspoon of cumin seeds and 1 teaspoon of finely chopped ginger to the sautéed onions and garlic. Continue to sauté. Then, add 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 tablespoon of coriander powder, and 1 teaspoon of Kashmiri red chili powder. Mix well and sauté for a short while.

4. 4.Incorporate Garam Masala and Tomato Puree

   Add 1 tablespoon of garam masala to the mixture and mix well. Then, add the puree of 2 tomatoes. Mix thoroughly with the spices and continue to cook on low flame, stirring occasionally, until the tomatoes are well cooked and the oil starts to separate from the mixture.

5. 5.Add Sauce and Water

   Once the masala is well cooked and has released oil, add 1 tablespoon of tomato sauce. Mix it in well. Then, add a little water to adjust the consistency of the gravy. Continue to cook on low flame, allowing the flavors to meld.

6. 6.Season and Prepare for Idli Batter

   Add salt to taste and mix well. Ensure the gravy is bubbling gently. The gravy is now ready for the idli batter.

7. 7.Add Idli Batter

   Using a small spoon, carefully drop portions of idli batter into the simmering gravy, creating small, distinct circles. If you have extra batter, you can add slightly larger portions.

8. 8.Garnish and Cook

   Garnish the idli batter portions with finely chopped onions and chopped green chilies. Then, add the cooked rajma (kidney beans) on top. Finally, sprinkle a generous amount of fresh coriander leaves. Optionally, drizzle a little ghee over the dish for added flavor. Cover the pan with a lid and cook for 5 minutes to allow the idli batter to steam and absorb the flavors.

9. 9.Serve Hot

   After 5 minutes, remove the lid. The Rajma Shakshuka is now ready. The aroma will fill the air, indicating a delicious and flavorful dish. Serve it hot with bread, pav, roti, or enjoy it as is.