Jammu Cuisine

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Jammu Cuisine

Recipe: Rajma or Indian spiced vegetarian chilli

The Times of India

Rajma

Ingredients

2 tablespoons vegetable oil (Note - I only used 1 Tbsp of Extra Virgin Olive Oil and it was enough. Save the extra 120 calories and only use 1 Tbsp!)

1 cup minced onions (I used a red onion, and probably used more than a cup - I just used 1 small red onion and cut the whole thing)

1 green bell pepper (diced)

2 cloves garlic (minced) (I actually used 4 cloves for more taste/flavour)

4 firm, ripe tomatoes cut into 1-inch pieces (Note: Make sure you use all the seeds and pulp from inside the tomato, it makes a great base for the curry!)

Teaspoons minced gingerroot, or 1 teaspoon ground ginger (I ended up using closer to 1 Tbsp)

1 teaspoon cumin seeds

1 teaspoon garam masala

1/2 teaspoon lemon pepper

1/4 teaspoon dried red pepper flakes, or to taste (optional) (I would highly recommend adding this in - gives the curry a nice kick without being too spicy!)

2 cups drained kidney beans (19-ounce can)

Salt and freshly ground pepper, to taste

1/2 lemon, juiced, or to taste

3 tablespoons minced fresh cilantro

Directions

1. In a large saucepan set over medium heat, add the oil, onions and pepper, and cook, stirring occasionally, for 5 minutes.

2. Add the garlic, tomatoes, gingerroot, cumin seeds, garam masala, lemon pepper, and dried red pepper flakes, if desired, and simmer the mixture, stirring occasionally, for 10 minutes. 3. Add the beans and salt and pepper to taste, and cook, stirring occasionally, for 5 minutes more. (Note - I ended up cooking it for 10 min) Stir in the lemon juice and cilantro (and then I let it heat through for 1-2 min)

Ayushmann Khurrana’s Rajma chawal

The Times of India

Khurrana’s Rajma chawal

Ingredients

Rajma or red kidney beans:1½ cup, Chana dal:1 tbsp, Onions: 2, Ginger: 1 inch, Garlic: 8 flakes, Tomatoes: 3 (pureed), Bay leaf:1, Black cardamom:1 (only seeds needed), Cloves: 2, Turmeric powder: ¼ tsp, Coriander powder: 3 tsp, Red chilli powder:1 tsp, Amchur powder: ¼ tsp, Garam masala: ½ tsp, Curd: ½ cup (beaten well), Coriander: 2 tbsp, Oil: 2 tbsp, salt to taste

Method

Soak rajma and chana d al overnight, then cook them in a pressure cooker with a little salt.

Grind onion, ginger and garlic to paste. Heat oil in a kadhai and add bay leaf, black cardamom seeds and clove.

Add onion, ginger and garlic paste and fry till it turns golden brown.

Reduce heat and add turmeric powder, coriander powder, chilli powder, amchur and garam masala. Stir the ingredients for about two minutes. Add tomato puree and cook in medium flame till tomatoes turn dry and oil separates.

Reduce heat and add beaten curd to it and stir continuously till the masala turns red. Now strain the rajma and chana dal and keep the stock aside. Add them to the kadhaiand stir-fry on medium flame for 2-3 minutes, mashing occasionally. Add the rajma stock and salt according to your taste and let it cook for 5 minutes. Remove from fire, garnish with coriander leaves and serve with steam rice.