The comfort food for the South Indians is Resam rice and Curd rice. Similarly, the comfort food for the punjabi’s is Rajma chawal and Chole Chawal.
As most of the South Indian believe – even I was always under the impression; Rajma is a very heavy masala dish.
When I came to Delhi, I had few punjabi friends – who keep talking about their comfort food; rajma chawal. Once, me and my South Indian neighbour requested the punjabi friend to make rajma for us.
I was very excited to recieve and taste it. What a disaster!!!!!!!!!!!! It was just rajma cooked and seasoned with jeera and garam masala.
Me and my South Indian friend – concluded ” we South Indians make better rajma”.
Then, I happened to taste this dish in various places and then my perception towards this dish changed.
This dish should have the flavour of rajma with some mild spices. This is the way in which it is made in most of the punjabi’s house.
Similarly, we South Indians make a simple sambar but the North Indian think ” it is a very heavy masala soup ” !!!!!!!!!!!!!!!!!!!!!
I am finally convinced and tried to make a rajma dish – full of rajma flavour with some mild spices.
I made this for my son’s birthday party. All the punjabi’s appreciated it. They said, a South Indian – cooking a tasty sambar is no wonder ; but not a rajma!!!!!!!!!!!!!
I know – Sometimes we like to share the praises we get 🙂 🙂
Rajma – 1/2 cup or 100 gms. Use any variety.
This is Chitra Rajma – slightly white in colour. It cooks very fast and tastes only like rajma.
Small Rajma. Even this gets cooked faster.I have used this.
Dark Brown Rajma,
Red Rajma. This is from Punjab.
Pictures of rajma : Courtesy – Google.
Tomato – 3 nos.
Ginger small piece.
Green chilli – 1 no.
Oil – 2 tbsp
Jeera – 1 tsp.
Hing – 3 pinches.
Turmeric – 1/4 tsp.
Red chilli Powder – 1/2 tsp.
Coriander Powder – 1 tbsp.
Black Pepper – 10 nos.
Salt – 1 1/2 tsp.
Coriander leaves for garnish.
- Soak rajma – overnight with 3 times water. (as I have used 1/2 cup rajma – soaked with 1 1/2 cups water).
- Cook the rajma in a cooker with vessel inside. Slow cooking gives better flavour to rajma.
- Keep it in the low flame and after one whistle – keep it for another 15 minutes. The cooker will whistle regularly – never mind. Switch it after 15 minutes.
- Make a puree of tomato, ginger and green chilli.
- Dry roast the black pepper for few minutes and powder.
- Add oil in the kadai.
- Add jeera.
- Add Tomato puree.
- Add hing.
- Add Turmeric.
- Add Red chilli powder.
- Add Coriander powder.
- Add Black pepper.
- Add salt.
- Cook the masala in medium flame. It will take only 4 minutes.
- No need to fry the masala really dry. It has to dry reasonably.
- Add the rajma.
- Allow it to boil.
- Adjust the water and again keep it in the cooker without the weight – for 1/2 an hour in low flame.
- Rajma is ready.
Oflate, I have made slight alteration in the masala i.e roast the green chilli and grind it with tomato and ginger. Also add some kasuri methi with the masala.
The slow cooking in the cooker gives the colour and the taste of the rajma. Can keep inside the cooker in a vessel without the whistle for minimum half an hour to maximum 1 and 1/2 hrs in low flame.