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?
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.
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.