Rajma, Daal, and Rice

Rajma is one of my favourite comfort foods. Its a great dish that gets better over a few days too!
I made this dinner of rajma, daal, rice, raitha, and roti's (I am determined to conquer rotis, right now they are no good). And here are the leftovers that I enjoyed later on. The toor daal is one of my favourites as I invariably have frozen toor daal kept for sambar and rasam, it can be whipped up very quickly with that. But I find that my south indian loving family members are not huge fans of the sweetness that comes from the jaggery. I like it, but i am very careful when adding the sweetness. Last time I over did it and I got a lot of 'comments' about it.

I find that the kidney beans need to be pressure cooked a LOT. Any tips and advice from you all out there on making sure they turn out nice and soft?

Rajma
2 cups kidney beans soaked overnight, 1 large tomato chopped,1 onion diced, 1 tbsp garam masala, 1 tbsp coriander powder, 1 bay leaf, 1 tsp turmeric, handful of chopped cilantro, 1 large green chili minced, 1 tbsp of minced ginger

1. Drain the kidney beans, then pressure cook them covered in a good amount of water with half the tomato and onion and turmeric and the bay leaf on high for 5 whistles, and then reduce the heat and cook for another 20 minutes.
2. Saute the onions in oil, add the chili and ginger and cook. Add the tomato and cook until it releases some water.
3. Add the coriander powder, and mix. Add the kidney bean mixture and simmer on the heat until it gives off a nice aroma. Add salt.
4. Add the garam masala and mix in, add the cilantro as a garnish.

If you want this to be hotter you could add a dried red chili while pressure cooking, or a tsp of chili powder when adding the coriander powder. Also adjust the quantity of masala powder by tasting. My mom also grinds up cashews or almonds and adds that to thicken it even more.

Toor Daal
1 cup toor daal pressure cooked in water, a pinch of asafetida, 1 tsp cumin seeds, 1 dried red chili, half a lemon, 1/2 tsp of jaggery, cilantro to garnish

1. Splutter the cumin seeds in oil, add the chili and asafetida.
2. Add the toor daal, and mix. Add the jaggery, and a few squeezes of lemon. Add salt.
3. Garnish with chopped cilantro

Peas Pulav recipe from a previous post.

20 comments:

Savithri said...

MMmmm rajma!

Do you think we like mexican food because it reminds us of rajma and roti?

Sushma said...

came across your lovely blog...and found some really nice recipes...

Rajma with rice is my fav dish..:-)

shyamala said...

Hi Kanchana, getting softer Rajma - before you put the lid on the pressure cooker add 1 level teaspoon or a ittle more of baking soda - the beans will be lovely and soft - the same works with choley (chickpeas) as well - the cooking time as a result also gets considerably reduced. :- )

trupti said...

lovely meal..Kanchana!
Adding Soda helps cook them faster but leaches some vital nutrients from them....Just keep it for couple whistles more...or if you don't mind, use Canned ones...and be sure to rinse them well to get rid of the residue.

Richa said...

first time here, the spread looks great. rajma chawal is such a favorite dish at my place. The readymade rajma masala powder is pretty good too.
thanks

amma said...

Kanchana:
as mentioned by Trupti I liked cooking it longer, and adding a handfull of paasipparuppu gave it an extra creamy texture. It is easier on the stomach lining too as paasipparuppu has healing qualities.

Anonymous said...

I agree that soda neutralizes the vitamins. However while cooking grains and lentils which have insignificant amount of vitamins adding soda is an option.

Sorry mom for the contra opinion.

Dad

Sia's corner said...

very comforting food kanchana. ur thali looks so delicious. this is the second rajma recipe i found today:)

Deepika Saripalli said...

Hi Kanchana, This is the first time Im leaving a comment on your site, I'm a lurker on this site. We make rajma at home and for the fluffier and darker colored beans , my husband(who makes it better than me ) adds a tea bag while pressure cooking it instead of baking soda.

Asha said...

YUMMY!!! Kanchana,I love Rajma too.Beautiful photos too.Thanks for the recipe.

Anonymous said...

hey kanchana..
have been visiting ur site since gomathi mami sent me the link.. ur site is really nice and some great recipes... and have been meaning to comment on it for a while now.. today got a chance...
its funny coz i just met a friend of mine from undergrad yest who's mom used to make awesome rajma and asked her the same thing about how to make it soft...
bottomline.. pressure cook it for a loooong time.. once the whistle comes once or twice on high heat bring the temp down to sim and leave it on the gas for almost half an hour. this is her moms recipe and i vouch for it as have eaten it umpteen times :)
Vidya (Kishores wife)

Latha said...

Your platter looks yumm Kanchana! Rajma is my husband's favorite too! Somehow I dont do too good with it. But Thrusday nights at home are usually Rajma and Jeera Rice nights or Chole and Jeera Rice nights! Will try your recipe next time :-)
Cheers
Latha

marriedtoadesi.com said...

Thanks for the comments guys! My mom just bought me an really nice pressure cooker so I will have to take it for a spin with rajma on of these days...

Kanch

anjalisrk2003@yahoo.com said...

Hey Kanchana,

Im Anjali from Toronto.Thats a nice recipe..will give it a shot! Btw ur blog is pretty neat..I love the way u have personalized it. I belong to a tam bram family myself and can soo relate to many things ..including ur madisar( Mine is the same combo too!).

HAve fun with ur blog and married life!

Anjali

Mandira said...

I love rajma chawal, beautiful pictures too, Kanchana.

Ayesha Seerin said...

Rajma looks awesome .. Am gonna try it today ...

Krishna M. Sadasivam said...

Hi Kanchana:

What a lively and beautiful blog !!
What I do to make the rajma soft is soak it is hot water overnight. I just heat the water, take it off the stove top and then soak the rajma in that water.
It softens the beans way better...try it!

Sandhya said...

Hi Kanchana,
I found your blog to be very interesting. You are very lucky to have your husband to cook for you. That is a luxury/blessing very few can boast of. My poor husband tries...but doesn't really suceed in dishing out something good.

You need to soak the Rajma or any of the beans in order for them to cook well apart from adding a little baking soda while cooking.

Your presentations are awesome and keep up the good work.

Deepa said...

nice recipes :) enjoyed ur blog

Anonymous said...

so ummmmmy... i liked it. I have also submitted my own recipes here. Check it out.