DISH 7: RAJMA

This is one of those dishes that I actually did not grow up eating and therefore was never really fond of it. But then once I shifted from Uttar Pradesh to Delhi I got to taste Rajma over here, and my god should I say this that we did not know how to make delicious Rajma in Uttar Pradesh, because now Rajma is bae and obviously who can beat the combination of piping hot rajma and rice.

Below you’ll find the recipe for Rajma just like the one you’ll find in Delhi.

Ingredients:

• 500 Gram Rajma
• Salt to taste
• 1/2 Litre Water
• 2 Tbsp Refined oil
• 1/2 Tbsp Cumin seeds
• 1/2 Tbsp Cloves
• 2 Brown cardamom
• 1 Onion, chopped
• 5 cloves Garlic, chopped
• 1 tsp Ginger, chopped
• 1/2 tsp Turmeric powder
• 1 tsp Red chilli powder
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 2 Tomatoes, chopped
• A pinch of Sugar
• Few Coriander leaves
• 1 Green chilly, finely chopped
• 1 Tbsp Butter
• 3 Tbsp Curd
• 1/2 Lime juice

How to make Rajma:

• Soak the rajma overnight and pressure cook it. While the rajma is boiling, heat some oil in another pan.
• Add to this cumin seeds, cloves and brown cardamom. Saute, crackle and fry these spices to release their flavors. Add the chopped onion. Saute till the onions turn brownish.
• Add to this the chopped ginger and chopped garlic. Saute them all together. Now add the  turmeric powder, red chilli powder, coriander powder, cumin powder and little salt for taste.
• Turn up the heat and dry roast all the powdered spices. Mix them all well. Add a little bit of water to this onion-spice mix the spices.
• Let the pan dry up of all the water you added. When the pan screams out for more moisture that’s when you add the tomatoes.
• Mix the onions, tomatoes and spices well. Add some water to prevent the mix from drying out. Now add the green chillies and some coriander leaves, mix well for a minute or two.
• Now remove the pan from the heat and add this spice mix to the pan in which the rajma was boiling.
• Turn up the heat and add butter and curd. Mix them well with the rajma. Squeeze half a lemon into the rajma.
• Cover it, lower the heat and let the rajma simmer for about 10 – 15 minutes.
• Stir it a bit and then serve the rajma hot with rice.