The mere mention of the words “rajma-chawal” is enough to get people drooling, and IIF-ians are no different. Here are four recipes of rajma chawal, each clamouring to be tried out right away.
Mona Malik: Punjabi Rajma/Kidney beans cooked the Punjabi way
Rajma/ Rajmah/ Kidney Beans, 2 cups
Cinnamon, 1” stick
Black cardamom, 1
Onions, chopped finely or grated, 2 large
Tomatoes, chopped finely or grated, 3 large
Ginger paste, 2 tsp
Garlic paste, 2 tsp
Coriander powder, 2 tsp
Turmeric powder, a pinch
Red chilli powder, 1 tsp
Kashmiri Red chilli powder, 1 tsp ( used to add colour, you can instead add about a tablespoon or two of store bought tomato puree along with the tomatoes)
Cumin powder, ½ tsp (optional)
Cinnamon powder, ¼ tsp (optional)
Nutmeg, a pinch( optional)
Salt, to taste
Oil, 3-4 tbsp
Garam Masala powder, ½ tsp (optional)
Desi Ghee/ Clarified butter, 1 tsp (optional)
Fresh Coriander leaves, chopped, a few
Wash and soak Rajma in plenty of water for about 8-10 hours/overnight. The next morning drain the water, wash thoroughly again to start cooking.
In a pan or a pressure cooker cook the rajma in about 6 cups of water with salt, cloves, cinnamon stick, black cardamom and bayleaf till totally cooked and soft. ( in a pressure cooker takes about 30 -40 minutes after the first whistle on high and rest on low flame). If you want you can fish out all the whole spices after this. Don’t discard the water – this is what makes the curry what it is.
In a pan heat oil, add onions and fry light golden. Add the garlic paste and fry for about 3-40 seconds. Add tomatoes and ginger paste, mix. Followed by coriander powder, red chilli powder, kashmiri red chilli powder,
cumin seeds powder, cinnamon powder, turmeric powder, nutmeg and salt. Stir cooking till oil separates and then add this tempering to the cooked rajmah. Mix well, let it come to a boil and simmer for 15-20 minutes, Check for consistency of the gravy you want – shouldn’t be too thin or too thick since this has to be eaten with rice. Add garam masala powder, desi ghee, fresh coriander leaves and switch off the gas. Serve hot with steamed rice and raw onions.Typically onions are not peeled for serving -just smashed but white plates deserved removing the peel…I couldn’t resist the smashing!!
Heat oil in a pressure cooker and add cloves, cinnamon stick, black cardamom and bayleaf. When fragrant add onions and fry light golden. Add the garlic paste and fry for about 3-40 seconds. Add tomatoes and ginger paste, mix. Followed by coriander powder, red chilli powder, kashmiri red chilli powder,cumin seeds powder, cinnamon powder, turmeric powder, nutmeg and salt. Stir for a couple of minutes and add the drained rajmah. Saute again for a couple of minutes and add about 6 cups of water. Pressure cook till done. Uncover and mash some of the rajmah with the back of the spoon. Add garam masala powder, desi ghee, fresh coriander leaves and switch off the gas. Serve hot with steamed rice.
Sometime rajma have a slight bitter aftertaste, do a taste check once it is almost ready and add abt half tsp of sugar.
If you forget to soak them overnight or there is a sudden craving : soak them for about an hour , wash, add water and in the microwave for 10-15 minutes OR after the soaking , washing, pressure cook with a ice cubes added. About a tray full of ice cubes.
If cooked completely in ghee or butter it tastes even more amazing –if for health reasons you don’t want to use either use like oil and then top it up with a little ghee in the end, like I have
Tastes good even without all the spices mentioned as ‘optional’ so if you don’t have all of them, it’s ok as well.
There are three and different kinds of rahma/kidney beans available here, the taste and cooking times varies a bit with each . The curry that you see here has been made with ‘Chitra’ one.
1 1/2 tsp coriander seeds
1 1/2 tsp aniseed
1 tsp cumin seeds2 big cardamoms
2 big onions
Ginger garlic paste
Boil Rajma with salt and hing. Powder and take coriander seeds, aniseed, cumin seeds and big cardamoms.
Grind onions and fry till red. Now add ginger garlic paste and fry again.
To this add tomatoes ground finely and continue to fry.
Now add the powdered masala along with some haldi and chilli powder.
Add the boiled rajma and boil the mixture for 5 minutes.
Rajma -around 2 cups
Grated onions – 1 big
Ginger – a small amount
Garlic – about 10 pods
Haldi powder – half a teaspoon
Chilly powder -1 teaspoon
Salt -to taste
Tomatoes 1 sliced
Cumin powder – half a teaspoon
Mustard oil 2 and a half tablespoons
Soak the rajmas overnight.
Heat oil, fry sliced onions/garlic/ginger on low fire. When fried and translucent add the rajma beans, haldi,jeera powder, chilly powder and salt. Fry well stirring from time to time.
When done add the sliced tomatoes mix well and at this point add the water in which it was soaked and pressure cook for two whistles.
Serve with steamed rice.
1.5 cups of rajma/Kidney beans
1/2 cup of pinto beans
1 cinnamon stick
1″ ginger grated
3 cloves garlic chopped
4 green chillies
2 onions chopped
2 tsp garlic paste
Kashmiri chilli powder
Black pepper pdr
Fresh tomato puree (2 tomatoes)
Garam masala pdr
100 gms paneer cubes soaked in milk for 15 min
Coriander leaves for garnish
Soak rajma/Kidney beans overnight or 7-8 hrs and pressure cook with pinto beans , cinnamon stick, cloves, ginger, garlic, salt and green chillies till soft
Heat oil. Add finely chopped onions, garlic paste and cook till onion is golden.
Blend/puree half this mixture and add it back in the saucepan. Add cumin powder, haldi powder, chilli powder,kashmiri chilli powder, black pepper pdr, salt, fresh tomato puree and garam masala , and cook till oil separates.
Now add the cooked Rajma and pinto along with paneer cubes(which have been soaking in warm milk for 15 min). Bring to a boil and garnish with fresh coriander leaves.