Punjabi Rajmah...among
the various other advantages of living close both to my mommy’s and
sissy’s is that I get to OD on Punjabi Rajmah and Chawal every Friday…why must I OD on World’s best comfort
food there and not in my own home you may ask...well, ‘cause my hubz HATES
HATES HATES it…why does he hate it...well, cause he isn’t a Punjabi, wasn’t
born and brought in the North and hence never grew up to appreciate the
joy, the pleasure of this simple soul food…that and three years of eating it
almost every single day while in a college in Delhi Uni hostel, has permanently
put him off the one thing that I can’t live without…(Damn the hostel canteen)…so,
I sit with my nephews every Friday afternoon and gorge on Rajmah Chawal…did
I mention that the joy of eating Rajmah Chawal doubles when you have it with people you love, who love it as much as you do, if not more? Well it does!!!... I wasn’t able
to go over to mom's this Friday afternoon and was suffering withdrawal
symptoms by night…ended up making it for myself for Saturday lunch...and then
had it for dinner as well...and now, thanks to this blog thingy ( check facebook page) having it again today…for
lunch…and dinner…slurp slurp slurp slurp slurp!!!!!
Punjabi Rajmah (Kidney beans cooked the Punjabi way)
Ingredients:
- Rajma/
Rajmah/ Kidney Beans, 2 cups
- Cloves,
3-4
- Cinnamon,
1” stick
- Black
cardamom, 1
- Bayleaf,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 ( I use it to add colour.If you want, you can add
about a tablespoon or two of store bought tomato puree along with the
tomatoes instead)
- 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
Instructions:
Wash and soak Rajmah
in plenty of water for about 8-10 hours/overnight. The next morning drain the
water, wash thoroughly again to start cooking.
Option One
In a pan ( if you
have nothing better to do or if you are one of those “ I will cook it the way
it was meant to be cooked” or simply because you don’t have a pressure
cooker) or a pressure cooker cook the rajmah in about 6 cups of water with
salt, cloves, cinnamon stick, black cardamom and bayleaf till cooked and soft.
In my pressure cooker
it 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.
Heat the oil in a pan
heat oil, add onions and fry light golden.
Add the garlic paste
and fry for about 30 seconds.
Add tomatoes and
ginger paste, mix well.
All the spice powders
go in next at lowest heat- dry coriander powder, red chilli powder, kashmiri
red chilli powder, cumin powder, cinnamon powder, turmeric powder, nutmeg
and salt.
Stir cooking till oil
separates - remember low heat as otherwise the spices will burn.
Add this entire masala mix 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 and are just smashed up...but white plates deserved
removing the peel...I couldn't resist the smashing bit though!! J
Option Two
Heat the 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.
All the spice powders
go in next at lowest heat- dry coriander powder, red chilli powder, kashmiri
red chilli powder, cumin powder, cinnamon powder, turmeric powder, nutmeg
and salt.
Stir for a couple of
minutes and add the soaked and drained out rajmah.
Saute again for a
couple of minutes, increase the heat to high 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.
Notes:
- Sometime
rajmah have a slight bitter aftertaste, do a taste check once it is almost
ready and add about half to one tsp sugar.
- If
you forget to soak the rajmah 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 tray full of ice cubes added.
- If
cooked completely in ghee or butter it tastes even more amazing – if for
health/weight/guilt reasons you don’t want to use either cook using
regular 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 absolutely fine.
- There are three and different kinds of rahmah/kidney beans available here, the taste and cooking times varies a bit with each. *Edit 1st Oct '16 :The curry that you see below has been made with ‘Chitra’ one and the new picture posted above has been made with the ‘Red’ one.
love the colour...
ReplyDeleteI learnt from the best! ;-)
Deletehave you ever cooked this in a crockpot?
ReplyDeletenope..don't own one! :-)
Delete