Long-distance biking especially if the weather is warm, takes its toll on a biker. Most of my sojourns once a month are the ones with 200 kilometres of biking one-way. My go-to grub on a highway, Dhabas, is undoubtedly the classic combo of Rajma Chawal. A few morsels of this delish dish infused with earthy aroma by cooking overnight on a Tandoor ( clay oven ) fuels up energy for a return journey. Also, whenever I need to sample food at a particular Hotel, I order Rajma; this preparation tests the skill of a Chef and can be a distinct indicator of whether the Menu shall be a success or a flop. Then, there are comparisons between a homemade Rajma and the one served at Restaurants and Dhabas, with many trying to mimic the flavour and taste of Dhaba-style Rajma, which is rich yet lighter on the palate. With this recipe, I try to recreate a Highway Dhaba-style Rajma that shall make this dish a “Star of the Table”. Well, I certainly am a fan of the Louisiana-style Monday Creole of Kidney beans and Rice and hope to Bike on the roads of Louisiana soon; in the meanwhile, enjoy this recipe of Hotel-style Rajma with piping hot Chawal.
Ingredients:
Red Kidney Beans ( Rajma ) – 250 gms
Onions – 250 gms
Ginger – 10 gm
Garlic – 30 gm
Cumin seeds – a pinch
Tomatoes – 250 gm
Fat – 60 gm
Salt – to taste
Turmeric Powder – ½ tbsp
Coriander powder – 1 tsp
Green chillies – 3
Chilli powder – 1 tsp
Garam Masala – ½ tsp
Vegetable stock – 200 ml
Instructions :
1 ) Wash, soak and boil kidney beans.
2 ) Chop onions finely. Blanch tomatoes and puree them.
3 ) Grind Ginger and Garlic.
4 ) Heat Oil. Add cumin seeds and fry onions.
5 ) Add ginger-garlic and fry till golden brown.
6 ) Add turmeric powder, coriander powder, chilli powder and slit green chillies. Fry.
7 ) Add tomato puree and vegetable stock and cook for approximately 10 mins.
8 ) Add kidney beans and cook till gravy is thick.
9 ) Finish with ½ tsp garam masala and chopped coriander.
Pro Tip: Before serving, add a tablespoon of fresh cream.
