Monday, April 26, 2010

Comfort Food - Rajma Chawal

I know the pictures are terrible but in my defense it was a lazy Sunday evening with the smell of comforting Rajma and Jeera rice filling my kitchen and I did not have the motivation to go and grab my camera or improve the lighting before I clicked it with my IPhone. Thanks to Neha for inspiring me to make this Rajma Chawal. I declare her Rajma as the best I have ever tasted on this earth and this was my attempt to recreate it in my own way.

Rajma Recipe

  1. Kidney Beans - 2 cups, soaked overnight
  2. Yellow Onion - 1 large, finely chopped
  3. Tomatoes - 2, finely chopped
  4. Oil - 2 tsps
  5. Cloves - 2-3
  6. Cardamom - 2
  7. Star Anise - 1
  8. Cinnamon - 1/4th inch piece
  9. Bay leaf - 1
  10. Ginger paste - 1 tsp
  11. Garlic paste - 1 tsp
  12. Jeera powder - 2 tsps
  13. Dhania powder - 1 tsp
  14. Garam masala - 1/4th tsp
  15. Red chilli powder - 1 tsp
  16. Corriander - 2 cups, chopped
  17. Green chillies - 2 slit whole
  18. Curry leaves - 4/5
  19. Salt

  1. Heat oil in a pressure pan and add the cloves, cinnamon, star anise, cardamom and bay leaves. Roast until you can smell the aroma.
  2. Add the green chillies and curry leaves and saute for q min.
  3. Add the onions and saute until they are soft.
  4. Add the ginger paste and garlic paste and cook for 2 mins.
  5. Now add tomatoes and the jeera powder, dhania powder, red chilli powder, garam masala and salt. Cook until the tomatoes soften.
  6. Now add the rajma and water and pressure cook for 3-4 whistles (more if you have not soaked for long).
  7. Top off with the fresh corrainder and enjoy with jeera rice.

For jeera rice, refer to my previous post here.


Usha said...

Rajma and chawal is a perfect comfort food, looks inviting !

Smita said...

Thanks Usha:)