Rajma Masala

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When I made the list of dishes, I did not realize that most of the recipes with lentils and beans are a traditional and classic dish from different cuisines. Today I am posting about the ubiquitous Rajma Masala. I have hardly made this dish because the husband hates rajma. For someone who eats most Indian dishes, his hatred for rajma is absolutely perplexing to me. But the only way I have managed to get him to eat this bean is by making a ‘sundal’ with it and adding coconut (lots of coconut).

During our Blogging Marathon meet earlier this year, Preeti of Simply Tadka generously fed us all some amazing rajma masala immediately on our arrival at the airport. I, for one, was blown over by the amazing amalgamation of flavours with the rajma and the dish lingered in my memory long after. Then one day, just like that, I started craving for some rajma magic just like my typical bread and cheese cravings. I simply had to make and devour it at the earliest. 

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So I ran down to the shop in our apartment complex which is a magical world in itself. You can find almost anything you need there. I have never seen it shut despite going there at all odd hours (because cravings!).  The bonus is that the shop owner is from Kerala and so he gets the most amazing banana chips ever. As soon as the chips arrive you can see people grabbing a packet lest the stock runs out. And it does run out pretty fast. The first time I had those chips I knew 2 things – one, those are the fresh-est, tastiest banana chips ever, and two, I am never going to successfully lose weight. 

Anyway, back to our dish of the day –

Protein – Rajma / Kidney beans

Recipe adapted from here

WHAT WE NEED

Rajma / Kidney beans                                  1 cup

Onion, large                                                   1

Tomatoes, medium                                       3

Garlic cloves                                                   4

Ginger                                                              1″

Green chillies                                                  2

Coriander powder                                         1 tsp

Red chilly powder                                         1/2 tsp

Turmeric powder                                          1/4 tsp

Asofoetida                                                       a pinch

Garam masala                                                1/2 tsp

Cumin seeds                                                    1/2 tsp

Kasuri methi                                                    1 tsp

Oil                                                                      3 tbsp

Milk                                                                   3 tbsp

Water

Salt
WHAT TO DO

  • Soak the rajma overnight or for 8 hours
  • Drain the water and add 4 cups of water to the rajma
  • Pressure cook for 4 whistles and set aside for 15 minutes till the entire pressure from the cooker is released
  • Check if the rajma is fully cooked by pressing a bean between your fingers. If it cannot be mashed then cook for another 10 minutes
  • Heat oil in a pan and add cumin seeds
  • Finely chop the onions and add to the pan
  • Let it cook till the onions start browning
  • Grind the ginger, garlic and green chillies to a paste
  • Add the paste to the pan, mix and cook for a minute
  • Chop the tomatoes and add them to the pan
  • Salute for 2-3 minutes till the tomatoes become soft
  • Add the spice powders – turmeric, red chilly, coriander, garam masala and asofoetida
  • Mix well and cook till the oil starts leaving the sides of the pan
  • Drain the water from the rajma and set it aside
  • Add the rajma to the pan and mix well
  • Add 1 1/2 cups of water that was used to cook the rajma 
  • Add salt and simmer without a lid for 10-12 minutes
  • We need the gravy to thicken slightly and not be watery
  • Mash a few rajma beans to thicken the gravy
  • Add kasuri methi and milk
  • Mix well and simmer for 2 minutes
  • Serve with roti or rice
  • Enjoy!

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 This is my post for the Mega Marathon under ‘Protein Rich Dishes’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Rajma Paratha

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Every cloud has a silver lining and this paratha is my silver lining to the disastrous attempt of a croquette that I tried. I was excited after seeing the recipe for Kidney beans croquettes on Venkatesh Bhat’s show. It is a recipe for a rajma and potato tikki filled with dried figs. Sounds tempting? I bought the rajma and went about the entire process diligently. It was all good till we suddenly decided to eat out that day and the next leaving me no time nor neccesity to make these croquettes. Feeling sorry for myself, I dumped the mixture in the fridge and forgot about it for a day or so.

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Lately, the daughter has taken to deciding the daily menus which is good but her choices only revolve around pancakes, curd rice and roti. So when she asked for a paratha I had a brain wave. I packed the rajma mixture into whole wheat flour and called it Rajma Paratha. What say? So here goes –

Makes 8-9 Parathas

WHAT WE NEED

 Rajma / kidney beans               100 gms

Onions, medium size                   3

Green chillies                                 2

Fresh coriander                            10-12 stalks

Potatoes, medium                        2

Coriander powder                         3/4 tsp

Jeera / Cumin powder                  1/4 tsp

Garam masala                                1/2 tsp

Bread slices                                     2

Wheat flour                                      2 cups

Water

Ghee / clarified butter to make parathas 

Salt
WHAT TO DO  

  • Soak the kidney beans in water for half hour and drain the water.
  • Thoroughly wash the potatoes
  • Pressure cook it for 10-12 whistles in 2 cups water along with the potatoes and set aside for 20 minutes
  • Finely chop the onions and coriander.
  • Slit the green chillies vertically, deseed and finely chop them
  • Run the bread slices in a blender to get bread crumbs
  • Mix the wheat flour with requisite water and salt to make a soft dough for the parathas and set aside
  • Take out the kidney beans and potatoes from the cooker, drain the water and mash them thoroughly to ensure no lumps are left
  • Add the coriander powder, cumin powder, garam masala and salt
  • Add the onions, green chillies and fresh coriander and mix well to form a dough
  • Add the bread crumbs and mix well
  • Divide the mixture into 8-9 parts
  • Divide the wheat dough into 8-9 parts and use your hands to form smooth dough balls without any cracks
  • Take one of the dough balls and roll it out like a roti 
  • Place the kidney bean mixture in the centre of the roti and fold in the roti from the outside to form a tight large ball of dough. 
  • Roll out the stuffed dough into a medium sized paratha
  • Heat a tava and place the paratha on it. Cook it on both sides till it has golden brown spots on either side. It should take around 3-4 minutes
  • Take it off the heat and add little ghee on top and spread it on the entire paratha
  • Repeat the process for the other dough balls as well
  • Serve hot with any raita and pickle of your choice
  • Enjoy it on a cold winter day!

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This is my post for the Blogging Marathonunder the theme – Make a Meal.

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Check out the Blogging Marathon page for other marathoners doing this BM.