We are home again, it was an awesome road trip. We left Springdale, UT late Wednesday morning because we just couldn’t seem to tear ourselves away. Our first night on the road was back to Vegas, then Reno, then Ashland.
In the next couple of days I hope to sort through the hundreds of photos we took at Bryce Canyon, as well as a few other random shots, and I will do my best to put into words the absolutely glorious wonders we saw. Until then, I can almost smell the goodness of this Indian dish shared by Chhavi, a poet who just happens to love to cook as well.
Chhavi’s words: I’m not going to use the cliché – “Indians love loads of spices in their food!” In fact, I’m going to tell you another secret about Indian food. Indians love a lot of quantity and variety on their plates.
On an Indian platter, you can find cereal grain dish(es), pulses, various kinds of vegetable dishes, various kinds of non-vegetarian dishes, a usually very heavy drink, papad and pickle! Just to be sure, these all have loads of various kinds of spices in them. And it won’t do to serve just one dish. Thus came up this very popular (kids-love-it) recipe – Rajma Chawal. It consists of two things: Rajma (red kidney beans) and Chawal (rice).
Rajma Chawal
Shared by: Chhavi V @http://poemsbychhavivatwani.blogspot.in/
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Ingredients for Rajma:
2 cups Rajma (Red kidney beans)
1 Pinch Turmeric powder
1 Onion, chopped
5 Garlic cloves, chopped
1 inch Ginger, chopped
3 Green chillies, chopped
3 Tomatoes, chopped
1/2 tsp Coriander powder
1 tsp Red chilli powder
1/2 tsp Garam masala
2 tbsp Oil
Handful Coriander leaves, chopped
Salt to taste
Method for Rajma:
- The red kidney beans need to soak overnight. Be sure to do this otherwise your rajma will come out hard. Next morning, pressure cook the rajma in enough water to cover them, till they’re soft. It may take 4-5 whistles. Check with a fork.
- Next, heat oil in a pan. Add ginger, garlic and chillies and fry until the ginger and garlic is cooked.
- Add the onions and fry till they are golden. Now add the tomatoes and cook until the mixture separates from oil.
- Add salt and turmeric powder to this, mix well and cook for a minute. Turmeric powder needs to be cooked; otherwise it gives you an uncooked taste.
- To this, add the boiled rajma (along with the water it was boiled in), red chilli powder, coriander powder, and garam masala.
- Simmer the flame and cook until thick gravy is formed. You can add some more water if your gravy is too thick.
- Remove from heat and garnish it with coriander leaves.
Now, the rice is cooked plainly by pressure cooking it with water, a tsp of ghee and salt to taste. Enjoy the hot rajma chawal.
Rajma Chawal – photo provided by Chhavi
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