Rajma Madra

         This is my 1600th post. Made this signature dish of Himachal Pradesh. It is a very nutritious dish where boiled kidney beans are cooked in a yoghurt based gravy. Very simple to prepare, it tastes absolutely yummy. 

          It is truly a vegetarian delight with no onion or garlic involved. Usually Madra is prepared with White chickpeas called Chana Madra, but rajma madra is equally delicious. You can enjoy it with any form of rice or Indian bread. So check the step by step pictorial recipe to prepare it. 

• 1 cup Rajma (Kidney Beans), soaked overnight 
• 2 tbsp. oil
• 1-2 bay leaves
• 1 whole dry red chili
• 2-3 cardamoms
• 1" cinnamon stick
• 3-4 cloves
• 1/2 mace
• 1/4 tsp. asafetida (hing)
• 1 tsp. cumin seeds
• 1 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 cup yoghurt, well  beaten
• 1 tsp. ghee 
• 3-4 green chilies
• 1 tbsp. coriander leave, chopped

            Boil the rajma in 1 & 1/2 cups water for 5 minutes on a low flame after the first whistle.  Keep aside. 

          Heat oil in a pan and temper with bay leaves, red chili, cumin seeds, cinnamon, cardamoms, cloves, mace and asafetida. Sauté for a few seconds.

          Add all the dry spices and give it a stir. Then add the boiled rajma along with the stock. Combine well and then add the yoghurt.

          Keep stirring continuously on medium flame for 8-10 minutes or till the gravy slightly thickens. Add ghee and green chilies. 

          Simmer for 1-2 minutes more and then switch off the flame. Transfer to a serving bowl and garnish with coriander leaves. Relish with steamed rice, jeera rice, pulao or any Indian bread.

                       Heat oil & temper with bay leaves, red chili, cumin seeds, cinnamon, 
                       cardamoms, cloves, mace & asafetida. 

                       Add all the dry spices & give it a stir. 

                       Add boiled rajma along with the stock. Combine well.

                       Add beaten yoghurt. Stir continuously on med. flame for 8-10 minutes 
                       or till the gravy slightly thickens. 

                       When done, add ghee & green chilies. Simmer for 1-2 minutes. 

                 Garnish with coriander leaves & relish with steamed rice, jeera rice, pulao 
                 or any Indian bread.