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!


nandita said...

Back on your blog after ages and glad to see blogging - I bought 1 kg rajma from Kashmiri stall in an exhibition here and try out rajma in various ways - this one sounds quick without any chopping - next time will try it this way

nandita said...

glad to see you* blogging I mean

Ria Patel said...

Hi Nandita,

Thanks for visiting the blog again ! try this recipe, you'll like it for sure.

Trendsetters said...

i have bookmarked this recipe..will try soon
had rajma number of times when studying in Pilani, Rajasthan. Cant say that was was tasty but defintely has it's reasons.

Moyna said...

Hi Ria! This is a great blog...though am very bad at things that need a lot of attention on a regular basis because of lack of time but I have bookmarked it. In Islamabad they call this Lal Lobia but make it in a similar way. Am doing Khao Suey tonight for 6 Pakistanis, an American and my Brit husband..from your...Love to Sunila and Rishad. Cheers Moyna

Unknown said...

Dear Ria
I was scouting for a mutton recipe and came across your one word it is FABULOUS...lovely to read your own recipes as well as those recipes with acknowledgement to the original creators. Well-written, attractive pictures, it makes Indian cuisine numero uno once again...heartwarming, gourmet, delicious and healthy!Thank you for your many anecdotes, your readers and well-wishers feel they already know your family and friends and can wave at them on the streets!

Ria Patel said...

Dear Moyna,
How did the khao suey meal turn out? Would love to know your recipe.

SCK: Thank you so much for visiting the blog, I'm so glad you enjoy reading abut my friends and family just as much as you do the recipes. Keep visiting !

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