Rajma Chawal is never a regular item at my place and it is made occasionally. But after I tasted it in Jammu, I went through the basic knowledge about Kashmiri cooking. The basic difference between the two primary schools of Kashmiri cooking , Kashmiri “Pandit” and “Muslim” , is that the Pandit’s used “hing (asafetida) and curd (yogurt)” while the Muslims used “onions and garlic”. You might be surprised to know that originally, onions and garlic were never used in Kashmiri cooking and its only now that it has been adapted into mainstream cooking as people have acquired a taste for them. For those of you who have never made Red Kidney Beans or Rajma before, this recipe will pleasantly surprise you and give you everything that you look for in an Indian curry with tangy, mildly spicy and comforting flavours. And for those of you who have been cooking rajma, this recipe will prove to be a nice variation for a change.
- Soak the Kidney Beans overnight. Wash and Pressure cook with salt on medium heat till the cooker blows the whistle. Lower the heat and cook for minimum 10 to 15 minutes.Turn off the heat and let it cool.
- Once cool, drain the water in a separate pan and keep the water which will be later used for making the gravy.
- In a blender put the boiled kidney Beans and blend till semi smooth.Add the finely chopped spring onions , fresh coriander leaves, roasted cumin powder,roasted coriander seeds, garlic cloves, red chilli powder, a pich of baking soda, lemon juice, black pepper powder and salt . Mix everything well. Make small balls out of it and keep aside.
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|Calories120Calories from Fat20|
|% DAILY VALUE|
|Calories from Fat20|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.