It is indescribably cold where we currently reside. And though both of us have been born and brought up in north India, every year it only seems to get colder in winters and I have to acclimatize from scratch. Brrrrrrrrr.
Seeking refuge in heavy blankets and multiple layers of clothing is, well, not always prudent. When such bleary days strike and I am chilled to my bones, the only thing I want to eat is comfort food - something which goes from one's tongue straight to the soul :)
And if my faculties will allow me to control it, I would want this to be my very last meal on Earth. Here is my favourite recipe of all times and food I consider fit for the Gods! Rajma Chawal!
Without much further ado, here it goes.
Dry Rajma Beans (Red Kidney Beans): 3 fistfuls per person
Dry Ingredients:
Heeng (Asafoetida): A Pinch
Zeera (Cumin Seeds): One teaspoon (tsp)
Tejpatta (Bay Leaves): 2, broken into small pieces
Red Chilli Powder: 1 tsp or as per taste
Haldi (Turmeric Powder): 1 tsp
Salt to taste
Garam Masala - 1/2 tablespoon (tbsp)
Amchoor Powder (Dry Mango Powder) - 1 tsp
Dhaniya Powder (Coriander Powder) - 2 tsp
Ghee (clarified butter): 3 tbsp
For the puree:
Tomatoes: 4
Onions: 1 medium
Garlic: 7-8 cloves
Garlic: 1 inch piece, cleaned and cut small
Green Chillies: As per taste. I took 5 for a mild curry.
In a blender, blend the above to a smooth puree, keep aside
Recipe:
1. Soak the beans overnight, for 7-8 hours at the very least.
If making in a hurry, or for sudden guests, you can soak them for 2 hours in hot water.
2. Soaked beans will be a little soft to touch after 8 hours. Drain the water, rinse again.
3. Take as much water as you want for the curry's "thickness". I take almost a litre of water for 6 fistfuls of beans. Add salt and turmeric.
4. Pressure cook for 5-6 whistles - 1 high, 5 medium (should take about 20-25 minutes on an induction cooktop), more if soaked for less time. Let the pressure release on its own.
Rajma should be soft to touch but not squishy; we will cook it more.
5. In the meanwhile, take 3 tsp ghee in an iron pan. Heat it, not to smoking.
6. Sizzle a pinch of heeng.
7. Immediately add bay leaves, fry them enough to release aroma.
8. Add cumin seeds and red chilly powder. Let them sizzle, in hot ghee this takes around 10 seconds.
9. Pour this concoction in the pressure cooker, on top of the rajma.
10. Mix the tomato puree in the beans, directly in the pressure cooker.
Conventional method by my mom and mom-in-law says you should saute the puree before adding to the beans. I have a small iron pan fit for my induction cooktop and the puree splutters when I try to saute it, creating a mess! Not sauteing the puree does not take away from the taste, in any way (IMHO). I also prefer milder curries.
11. Add dhaniya powder, garam masala, amchoor powder.
12. Close the lid of the cooker. Cook for 6 whistles - 1 high, 5 medium.
13. Garnish with fresh coriander leaves, when pressure releases.
Enjoy with hot rice, roti or parathas :) We prefer rice. It makes for a nice one pot meal - eat it while editing a paper!
We also make enough curry to last us one more time with roti.
We also make enough curry to last us one more time with roti.
Dig In! No better food to chase away the blues!
What would YOU want to be your last meal on Earth? We would love to hear your stories :)
What would YOU want to be your last meal on Earth? We would love to hear your stories :)
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