Saturday, December 18, 2010

Dhaasu Rajma Chawal ! (Spicy Kidney Beans Curry with Rice)


Rajma (Kidney Beans) - 1 1/2 cups, soaked
Onion - 1 large, fine chopped
Red Bell-pepper - 1 medium, fine chopped
Tomato - 2 medium, fine chopped
Ginger - 1/2 inch cube, minced
Green Chilli - 2 small, chopped
Fresh Coriander - small bunch, chopped
Tej Patta (Bay Leaf) - 1 medium
Bhuna Jeera - 1 1/2 tsp
Shah Jeera - 1 tsp
Badi /Kali Elaichi (Black Cardamom) - 1
Cloves - 2 or 3
Coriander Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Oil - 1 tbsp
Salt to taste


SERVING: Serves 4


1. Pressure cook the Rajma that was soaked over night and keep aside. Or in the alternative, add the soaked Rajma to the masala already made and pressure cook together.
2. Pour half the oil in a pan, heat it. Add Onion and fry. Keep aside when done.
3. Pour the rest of the oil, keep on high.

4. Add the bell peppers, fry till bellpeppers are lightly browned.
5. Reduce heat to a little less than medium. Add the bay leaf, Badi /Kali Elaichi, Cloves and Shah Jeera. Fry for half a minute. Add the Green Chillies and Ginger, fry for half a minute.
6. Add the tomatoes, fry till oil separates.
7. Mix in the cooked Rajma. Add Coriander Powder, Bhuna Jeera and salt to taste.
8. Cook till the flavors mingle.
9. Add Garam Masala, mix in. Add fresh coriander and remove from fire.

Serve with hot Roti or Naan. Or pour a generous amount over a bowl of rice.
Enjoy !!

TASTY TIP: The Badi/ Kali Elaichi (Black Cardamom) is added for flavor. It can get over powering sometimes, specially if it opens and the seeds disperse. I remove it from the curry before adding the Garam Masala, to ensure there is not too much of a god thing.. sometimes less is more!


divya said...

Drool worthy so perfect...Beautiful clicks.

Amz said...

Thanks !! working on the clicks :)

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