RAJMA

The dish Rajma Chawal developed after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala. It was first grown in Mexico, carried back to Europe by the Spaniards & Portuguese, and then brought to us through the south-western coast of India. The dry seeds were most valuable source of protein for sailors.

Punjabis have made this dish what it is today by adding fried onions, chillies and other spices to make one of the most awesome dahls in the world! On 30th March 2019, Rajma Chawal was made the national dish of India by the Food Authority of India. Since the dawn of time, our nation couldn’t decide on a National Dish due to the incomparable diversity of cuisines. However, after years of unending debates and fights, the concerned authorities finally asked people to vote for one between Rajma Chawal and Chole Bhature. And like a pro, these humble kidney beans came out as the ultimate champion and became India’s face of culinary.

Sources: http://www.indiamarks.com/rajma-chawal-delicious-indian-delicacy-wanna-die-for/, https://www.mygoodtimes.in/lifestyle/trending-now/rajma-chawal/, https://www.indiatoday.in/food-drink/food/story/dishes-you-thought-were-indian-but-are-not-rajma-dal-chawal-gulab-jamun-jalebi-samosa-biryani-lifefd-350244-2016-11-04, https://en.wikipedia.org/wiki/Rajma

My husband is a true admirer of the Punjabi culture. He keeps telling me – “Wish I was a Sardar! Their attitude towards life, their culture, their food, everything is on a mega scale. They know how to live life “. Obviously his favourite comfort food has to be this dish. I learnt how to make rajma only after I met him and he tells me that no one makes Rajma like me. Do give this recipe a try and let me know how it turns out.

Preparation:

STEP 1- Soak the rajma/red kidney beans overnight in water.

STEP 2- Next, wash it thoroughly and put it in a pressure cooker. Pour 300 ML of water, ½ TSP of cumin seeds, and a pinch of turmeric powder, cumin powder, red chilli powder, coriander powder, diced ginger, diced garlic, 2 TSP of salt and a slitted green chilli.

STEP 3- Put it on the stove on high heat. Close the lid. The rajma should be cooked in 8 whistles. Once the pressure is out of the cooker, mash 10-12 beans with the back of your spatula.

STEP 4- In a kadhai, pour 2 TBSP of refined oil. After 10 secs, add a pinch of hing, 1 TBSP of cumin seeds, green cardamoms, cinnamon, cloves and bay leaf. Sauté it for about 40 secs before throwing in the chopped onions.

STEP 5- Cook the onions till translucent (in about 50 secs). Add the chopped ginger and garlic. Cook it for another 40 secs on medium high heat.

STEP 6- Add the chopped tomatoes, chopped green chillies and the remaining powdered masalas- cumin powder, coriander powder, turmeric powder and red chilli powder. Reduce the heat to low and cook it for a min.

STEP 7- Add 2 TSP of salt and ½ TSP of sugar and sauté everything for another 20 secs before pouring 4 TBSP of warm water. Increase the heat to medium at this point of time. Repeat this process after 50 secs- pour 5 TBSP of warm water. Mix everything well and let it cook for another min.

STEP 8- Add the boiled dal and mix everything well. Reduce the heat to low again at this point of time. Cover it with a lid. Let it cook for another 3 mins. Keep stirring in between to prevent it from sticking to the utensil.

You may add some extra warm water at this point, if you think there is not enough water for the gravy.

STEP 9- After 3 mins add the chopped coriander and 2 TBSP of butter. Let it cook for another min before turning off the flame.

STEP 10- Serve it with some extra butter and a plate of rice on the side.

A half- boiled egg with rajma chawal is a combination made in heaven- Invented by my Husband. Do give it a try!