Tuesday, July 31, 2007
Growing up, Rajma chawal or kadhi chawal were a staple meal for us on Saturday afternoons. Sundays were reserved for Mutton/ chicken. Nowadays, with so many varieties to choose from, Rajma or kadhi make a very rare appearance. But when they do, they are very welcome.
1 cup Rajma
1 very large onion
3 cloves garlic
1 inch ginger
1 tsp cumin seeds
1 bay leaf
1 inch piece cinnamon
1 back cardamom
10 black pepper
4 tablespoon tomato puree or 2 large tomatoes
½ tsp turmeric
1 tsp chili powder
2 tsp coriander powder
½ tsp garam masala
2 tbls spoon fresh coriander
Salt to taste
Soak the rajma overnight
Grind onion, garlic and ginger to a fine paste
If using tomatoes, grind them separately.
Heat oil in a non stick pan; add cumin seeds, bay leaf, cinnamon, cloves, cardamom, and black pepper. Cook till they change color.
Add onion paste and fry for about 15 mins till the paste turns brownish in color and oil separates.
Add tomato puree and fry for 10 mins till the oil separates and masala looks cooked.
Then add turmeric, chili and coriander powder and fry for 1 min
Add rajma and salt and fry 2-3 mins.
Add 2 cups water, put the full thing in a pressure cooker, close the cooker and put it on high heat. After the first whistle, lower the heat and cook for 20 mins.
After the pressure subsides, open the cooker, return to the heat, and add garam masala and green dhania and cook 5 mins. It you want a thicker gravy, cook some more time. For thinner gravy add a little more water.
I use non stick pan so that the masala does not stick while frying. You can directly fry the masala in a cooker. In that case add a little water while frying if the masala starts sticking. Serve the rajma with basmati rice and sliced onions.