Saturday, March 06, 2010

Ritu's Rajma ( Red Kidney Beans)

Rajma - Red Kidney Bean Curry, Ritu TalwarIf you live in Bangalore and know Ritu Talwar, you'll know that she makes a kick-ass Rajma-Chawal lunch on Sunday, well - maybe most Sundays. These are no ordinary Rajma beans either, they're the best, and come all the way from Jammu.

After years of eating this meal at so many different homes and restaurants all I know is that I can tell a good Rajma meal when I taste one and this is absolutely the best !

1. Soak 1.5 cup of Rajma beans overnight in 6 cups water

2. Cook the beans in the same water with salt for 4-5 whistles in the pressure cooker on a high flame and then on a low flame for 20 minutes

3. Grind together- 3 medium onions, 3 tomatoes, a 2" piece of fresh ginger and 6-8 garlic cloves, 2-3 green chillies

4. Heat a little oil, add the ground masala, half a teaspoon of turmeric. Keep stirring this on a medium flame till it becomes a fairly dry ball

5. Add 1 tsp coriander powder, 1/2 tsp. red chilli powder, 1/2 tsp garam masala, 2 tsp. mutton masala. You may need to add some of the liquid from the boiled rajma, or a little hot water to loosen the masala paste and the added powders. Stir together to form a thick paste

6. Add the rajma beans only to the dry masala and stir for 7-8 minutes. Add more salt if you need to

7. Heat the pressure cooker with all the liquid in it and add the rajma beans and masala back to it, bring to a boil and cook together till the gravy is of the consistency you like. Once the oil comes to the surface the rajma is ready

8. Garnish with fresh coriander leaves and serve with plain boiled rice and kachumbar salad!