Saturday, March 20, 2010

Rajma - Punjabi Style

This is a different version than the one I have tried before. I like this one much better for its true Punjabi taste - it combines really well with rice and leaves you feeling completely nourished.

Kidney beans - 1 1/2 cup, soaked in water for at least 8 hours
Tomatoes - 3, medium
Green chili - 1
Ginger - a small piece
Cumin seeds - 1 tsp
Coriander powder - 2 tbsp
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Black pepper powder - 1/4 tsp
Salt to taste
Asafoetida - a pinch
Oil - 2 tbsp

1. Blend the tomatoes, green chili and ginger into a fine paste.
2. Heat oil in a pressure cooker, add asafoetida and cumin seeds and allow the seeds to splutter.
3. Add the blended paste and allow to boil for 2 minutes.
4. Add coriander powder, turmeric powder, red chili powder and pepper powder. Mix well.
5. Allow to cook on a low flame till the oil separates from the gravy.
6. Add the kidney beans along with the water in which it was soaked. Add salt and another cup of water.
7. Turn the heat to high, close the cooker and place the vent. Allow 3 whistles.
8. After the pressure subsides, mash few beans to make the gravy thicker.
9. Serve hot with rice.

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