Rajmah-Chawal the ultimate home-style comfort food that evokes memories of leisurely lunches followed by lazy afternoons siestas! With a side of baingan ka bharta and boondi ka raita…Mmmm it’s my fav childhood soul food!
You will need…
1 tbsp ginger-green chili minced (you can also add a couple of cloves of garlic if you like, I don’t)
1/2 cup onions finely chopped
1 1/2 cup puréed tomato
1 heaped tsp jeera
1/2 tsp red chili pwdr, 1/4 tsp black pepper 1/4 tsp garam masala
A fistful of fresh dhania
And 2 cups raw Rajmah beans cooked tender but not mushy (the pink variety is the one I favor)
Note: if you like, you can add a couple of whole black cardamom and 1 bay leaf while cooking the beans (optional)
To cook the Rajmah beans…
You can soak overnight, drain and then pressure cook with 4 cups of water for 3-4 whistles
Till tender (but not mushy)
Or if you have not pre-soaked the beans, add 4 cups water to 2 cups Rajmah beans along with 1/2 tsp haldi and salt to taste.
Pressure cook for 1 whistle on high heat.
Then reduce heat to medium low and cook for 40 minutes. Open when pressure releases naturally.
To make the masala…
Heat tbsp of oil. Add jeera and the minced ginger-green chilli and cook for a minute.
Add the finely chopped onions
And cook till the onions just start to accquire color. Do not bhuno them golden brown!
Now add the puréed tomato along with the red chili pwdr, black pepper and garam masala pwdr.
Cook on medium heat till the masala thickens and reduces a little. Do not bhuno till it leaves the oil.
Now add this masala to the pressure cooked beans.
Also add 1 1/2 cup of water and adjust salt if needed.
Pressure cook the beans with the masala for 1 more whistle. This step is important…so that the masala gets incorporated with the beans and flavors it nicely. Do not skip!
Now open pressure cooker, and simmer uncovered for 20-25 minutes so that the rassa (curry) thickens and becomes smooth n creamy. It’s now ready, transfer to serving bowl…
And enjoy with fresh steamed rice….yumm!