Sunday, April 10, 2005

Kashmiri rajmah

Originally uploaded by lools.

Almost two months ago, when it was bitterly cold and snowing outside, I spent all Sunday morning cooking Kashmiri dishes that I froze for consumption later in the year.

I woke up late this morning craving something with beans. I rummaged through the pantry looking for ideas when I remembered the winter prepared goodies in the freezer. I took out some Kashmiri razmah and defrosted in the microwave. The smell of garlic, ginger and coriander wafted my way while I warmed a store-bought mooli (radhish) paratha in a non-stick pan. Paratha, razmah and some yogurt along with Bedekar's green chilli pickle really hit the sweet spot this morning.

Serves 4

1 cup Kashmiri rajmah, soaked overnight
2 tsp Kashmiri red chilli powder
2 cups chopped tomato
1 cup grated onions
2 tsp garlic
1' piece ginger, cut into strips
1 cup chopped coriander
6 tbsp oil
2 tbsp butter salt to taste
Choppped coriander for garnish

1. Pressure cook rajmah with 1 tbsp oil, saly, 1 tsp red chilli powder and 2 cups of water till it is overdone. Keep aside.
2. Heat oil in a kadai (wok), add grated onion and tomato with 1/2 tsp salt and saute till the mixture leaves the oil.
3. Add the garlic, giinger, the remaining red chilli powder and coriander and saute for about 7-8 mins.
4. Add this mixture to the boiled rajmah and pressure cook for another 10 minutes and later open the cooker and let it boil till the rajmah turns into a semi thick gravy.
5. Finish by adding the butter -essential for the flavor! Garnish with chopped coriander. Serve hot with basmati rice.

Recipe is from Tarla Dalal's Cooking & more magazine.


Blogger rums said...

lulu if you want the gravy to be thick, just take some rajma, mash in a blender and add to the rest. delhi is 'rajma chawal' capital and i learnt this from a punjabi friend's mom.
there is another bean called lobia, in b'bay they call it chewri, it's kinda white with a little black eye. you can cook it the same way as rajma. it tastes good and is extremely healthy. i also find it lighter than rajma and therefore great for summer.

3:02 AM  
Blogger gs said...

i find rajma rather heavy and it produces lots of gas.rums' suggestion to try chewri is is lighter on the stomach and probably has less proteins than rajma and therefore does not create a storm in the stomach.we cook this atleast 3 or 4 times a month.

9:55 AM  
Anonymous Anonymous said...

How long do you pressure cook it for - do you count minutes only after you put the stopper? or do you count by whistles?

12:47 PM  
Blogger Lulu said...

thanks rumi and gs for the tips on how to make a lighter rajma.

on the pressure cooking question from anonymous - cooking till it is overdone usually means 4 whistles for me. i put the whistle on once a steady steam is coming out from the pressure cooker. and then i turn the gas off once the fourth whistle is going off. you have to leave the pressure cooker closed for at least twenty minutes after that before taking off thw whistle. hope this helps!

6:29 PM  
Anonymous Anonymous said...

To anonymus
About pressure cooking. The time depends upon the type of pressure cooker. You will have to do it by trial and error.

2:30 AM  
Anonymous Anonymous said...

Do you know where I can get Kashmiri rajma here in US? I can't find them in local/Indian grocery store. Do you know of any online grocery store? I have run out of my stock and I just can't eat the regular rajma. Please help!
-A desperate Kashmiri

9:56 AM  
Anonymous Anonymous said...

Thanks for the tip on boiling rajma in a pressure cooker.

7:21 PM  
Anonymous Nicoles said...

Excellent, I was in hunt for a good rajma recipe and I think I will be making it this weekend, let you know soon.

I always love steaming hot rajma and steaming hot white rice together. But have not made it together like this. And I'll be making this soon now.

7:19 AM  

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