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| Rajma |
This is a north Indian dish I learnt when my husband, Soumitra was posted for three years at
Bhatinda, Punjab.
Our neighbour , Mrs kulwant singh ,a sardarni made the most delicious rajma -chaawal I have ever tasted.
This is a labour-intensive, fine home made dal.
This is a labour-intensive, fine home made dal.
My interpretation, of her recipe for you.
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| Rajma Lentil |
Ingredients :
Kidney beans 2 1/2 cups
Ginger 10 grams
Garlic 10-12 flakes
Vegetable Oil 1/2 cup
Whole Dry Red Chillies 3
Onions 2,grated
Tomatoes 3,large,chopped
Turmeric Powder 1/2 tsp
Red Chilly Powder 1 tbsp
Salt 5 tsp
Water 4 1/2 cups
Garam Masala Powder 1 tsp
Cream 4 tbsp
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| Rajma |
Method :
Soak the beans overnight or in hot water for two hours, if you are in a hurry. Drain and pressure cook till the dal is soft. You can add some mustard oil while boiling to give the dal a flavour.
Grind together ginger and garlic to make a fine paste.
Heat oil and add the chillies. Add the onions and fry till golden brown.
Add the ginger- garlic paste. Stir fry well.
Add the tomatoes, turmeric powder, chilly powder and salt. Cook till the tomatoes are pulpy and oil separates.
Partially mash the beans with a laddle till the water is creamy.
Add the beans and water and mix well.
Add the garam masala powder and cream.
Ingredients :
Rice 250 gramswater 3-4 cups
Method :
Wash the rice 3-4 times under running water and soak for 30 minutes.
Put the rice in a vessel. Cook on a high flame and bring to a boil.
Lower the flame and cook till done. If you are cooking Basmati Rice, you should turn off the fire before it is fully done.This will prevent the rice from getting soggy and over cooked.
Drain the water fully and serve hot.
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