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Rajma curry - chawal


By Dew Drop In The Kitchen (Visit website)



I have a great fascination for Punjab. There is some air of enthusiasm around the place, music, food and ofcourse people.I heard lots about the Punjabi food and even more about their love for food. I don't know how authentic it is but I have tasted 'Punjabi khaana' at various places. The generous amount of ghee/butter they use brings in the wow effect. I couldn't however try making their gosht/kheema dishes but settled with good old Rajma-Chawal.(Better things are always left for later times!)
I once shared accommodation with a Punjabi lady. She told me how she and everyone else in her family like rajma. She also told me that what we usually eat isn't the original version and told me it needs quite a lot of preparation. So I reserved a weekend for making this and I did it :) I referred to Sailus blog for the recipe. But, I made few changes according to our liking.
Rajma curry is red kidney beans cooked in whole spices and tomato-onion gravy. It is usually eaten with rice.
Serves - 2
Preparation time 30-40 minutes

Ingredients:
Rajma - 3/4 cup(soaked overnight)
Tomatoes - 2(medium)
Onions - 2
Ginger garlic paste - 1tea spoon
Bay leaf - 1
Cloves - 2
Cinnamon - 2
Cardamom - 1
Chilli powder - 1 tea spoon
Dhania powder - 1/4 table spoon
Jeera/Cumin powder - 1/4tb spoon
Turmeric powder - 1 big pinch
Oil - 1tb spoon
Jeera - 1/4 table spoon
Water - 2-3 cups

Procedure:
1. Cook the rajma beans for 3 whistles. I observed that they take quite some time to be perfectly cooked.So, be patient! Now, mash few rajma beans with back of ladle. This will serve as a base for gravy.
2. Fry onions till they turn translucent. Grind to a fine paste and set aside.
3. Blanch tomatoes and make a fine paste. Set aside for later use.
4. Heat oil in a pressure cooker and saute bay leaf,cinnamon,cardamom and cloves. Now add onion paste,ginger garlic paste and saute for 2 minutes.
5. Now add turmeric powder,chilli powder, dhania powder and jeera powder. Combine and add tomato paste.
6. Mix them all together for a minute and let it fry till oil separates and makes a nice red gravy. This may take 3 minutes.
7. Add boiled rajma along with mashed rajma and season with salt. Pressure cook this for 1 whistle, adding enough water. If you don't prefer to pressure cook, you may cook for about 10-12 minutes.
8. Get it off the flame and season with fresh coriander and butter.
Not very laborious right. It needs a bit of grinding and frying though. Anything for good food, what say?

Note:
1. Though rajma is known for its nutritional values it is suggested to be eaten in moderate quantities.(Especially for South Indians who don't include Kidney beans in their diet often)
2. Those of you who don't want to bite into clove or cardamom can grind them after frying in oil and add the ground powder towards the end.

And finally, if you like what you eat/ate, let the person who made it know. It would mean a lot to her/him. I realized this bit after years of not appreciating mom's food and would always take it for granted. Now when it is my turn to cook, I would make a dish and look at roomy hoping to see her thumbs up.


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