Wherever we go for a vacation, no matter how wonderful time we have had, we always come back home to find that it is ‘the best’ place to be. The one thing which one realizes most after a holiday is the goodness of a home-cooked food. There is no comparison to the food cooked in your kitchen that has ultimate freshness and flavors just the way you like. I came back home today after 8 days of holidaying, cocktails and sampling a lot of food (actually overeating) from the region. So now need to come back to the normal diet, thus making everyone’s favorite Rajma Chawal ( Red kidney beans and plain rice) . Again Daal Chawal, this is a comfort food, and easy to pull. The only prep required id soaking Kidney beas, but as I came in the morning I had enough time to soak the kidney beans and because of the heat of Jaipur, they were ready to cook in just few hours. But when I have less time to soak the beans I use hot water to soak the beans and that prepares the beans in few hours ( 3-4 hours for Chickpeas and Kidney beans)
The recipe is similar to a chana masala, or any Daal Tadka, now the difference in sauce is—the ratio of tomatoes which is double to the onions as we are looking for a more tomato flavor
2 Cups of Red Kidney beans (Rajma) soaked for at least 6 hours.
1 medium onion
2 medium sized tomato
a little piece of ginger and few cloves of garlic (5-6)
Whole spices: 1 cardamom, few cloves, few black pepper, cinnamon stick, bay leaf, 1/2 tsp of cumin (if you like you can grind it into a powder to make more smooth texture sauce)
Powdered spices : 1/4 tsp of turmeric, 1/2 tsp of chilli powder, 1 tsp of coriander powder
Mustard Oil 1 1/2 tbsp
- Rinse and drain the soaked beans, rub 1/2 tbsp of mustard oil (only) add salt and turmeric. Add 4 cups of water and boil the beans till soft. In a pressure cooker you would need 3 cups of water and at least 8-10 whistles on medium to low heat.
- Grind onion-ginger-garlic and tomatoes into a paste, keep it ready.
- Start heating 1 tbsp of mustard oil / vegetable oil in a kadhai or heavy pan
- add all the whole spices, immediately add the wet paste and chilli powder and coriander powder.
- Just follow the instruction as in Masala Sauce 1 for creating wonderfully cooked sauce base like below
- Check the Rajma beans if they are tender and well cooked.
- Once the sauce is ready add it to the cooked Beans and mix well.
Add the sauce that has been separately cooked into the boiled kidney beans
When you add the sauce to boiled beans, check the consistency, if it is too thick then you will need to add some hot water otherwise the dish will get too dense later. You can see in the picture boiled beans are looking quite thin and runny.
Once you are happy with the consistency, let the pot simmer for next 10 minutes to get a creamier texture. You will notice a very thin layer of red fat floating on the top once the dish is complete. Also note that there should be no FROTH which means the water we added is not cooked.
Serve hot and fresh with hot steaming rice and a dollop of Ghee