Curried Rajma (Kidney Beans)

All beans have an unhappy reputation of causing embarrassment after gorging on them. Well you know what I mean. A quick look up suggested what might be happening at the back end. The smelly gas caused by beans "consists mainly of nitrogen and carbon dioxide, is the byproduct of bacteria in the intestine breaking down the complex carbohydrates in the beans". Soy beans topped the list.

Apparently cooking with ginger alleviates the problem to a good extent. Eat beans more often and you body sure will get accustomed to it.

Rajma chawal (Rajma with rice) is a Punjabi delight usually made on a Sunday. It probably is every north indian's delight. I just discovered that a bowl of kidney beans and rice has become a traditional lunch in New Orleans on Mondays. Interesting!

I must confess here, my rajma never gets closer to the one my mom-in-law makes. She hints that she never soaks it. That means thrice the cooking time. I believe it is an indulgence. If you too believe in saving resources, you may soak the beans for a neat 4 hours at least. However if it was an impromptu decision you might try soaking the beans in boiling water in a thermos for 2 hours.

Let's get to the recipe now.

Ingredients (Serves 4)

• Rajma - pale brown coloured - 2 cups soaked. (the maroon shaded variety of Rajma takes longer time to cook)
• Ginger - 2 inches
• Green chillies - 3
  
• Onion - 2 Large chopped coarsely for grinding
  
• Tomato - 4 medium or 3 Large (halved and grated to get the pulp)
  
• Chilli powder - 1 tsp
• Coriander leaves - 4 tbsp chopped
• Fresh cream - 2 tbsp
• Oil - 6 tbsp
• Salt as required
  

Method

• Grind Onion, ginger and green chillies together
• Heat oil in a pressure cooker and saute the mixture in high heat, adding 1 tsp salt to it, till it turns a shade brown
• Add the chilli powder and mix well
• Add the tomato pulp and keep stirring for 5 minutes in high heat.
• Add the soaked rajma along with the water used to soak it
• Add the chopped coriander leaves and the cream
• Add enough water to make the mixture thin in consistency (Probably I will measure the amount and update the blog later)
• Pressure cook in high heat for one whistle and then simmer for half an hour.
• Allow the cooker to cool and serve with hot basmati rice
  

Dal Makhni

Dal Makhni, though complex it may sound, in fact is one the easiest you can make. I've had many people exclaim to me "Oh you know to make Dal Makhni!" and many even go on to tease if I add coconut in it ;)

Make sure that you soak the dals atleast for 4 hours. If you don't have enough time boil water and soak the dal for 1 - 2 hrs.

The best thing about this makhni dal is it gets better with time. So if you can make it and leave it for some hours, it is going to taste better.

Ingredients

• Whole Urad dal (black lentil) - 1 cup
  
• Rajma - 1 fistful
• Fresh cream - 1/4 - 1/2 cup
• Onion - 3 medium chopped fine
  
• Ginger - 1 inch chopped fine or crushed
  
• Garlic - 3 large pods chopped fine or crushed
  
• Green chillies - 3-4 coarsely chopped
• Tomato - 2 medim chopped fine
• Coriander leaves - 3 tbsp
• Cumin seeds - 1/2 tsp
  
• Turmeric powder - 1/2 tsp
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Cumin (Jeera) powder - 1 tsp
• Garam Masala - 1/2 tsp
• Salt - as required
• Butter - one chunk (optional)
  

Method

• Pressure cook the urad dal and rajma together. Let the water stand 2 inches above the dals. Give one whistle in high heat. Lower the heat and cook for 30 minutes. Once the cooker cools down, add the cream to it and mix well. The liquid will have a sticky texture
  
• Meanwhile heat oil, splutter jeera, add chopped onions, ginger, garlic, green chillies and salt
• Saute in high heat till onion turns brown and transparent
• Add chopped tomatoes and saute till the oil separates
• Add all the powders and mix properly
• Add this to the cooked dal
  
• Add the coriander leaves
• Put the butter chunk if required

Tips

• If the dal is too thick or if you want to improve the consistency, you can add some milk to it