Rajma and peas pulao
Decided to cook rajma (kidney beans) next, it’s one of the most loved dishes originating from North of India, especially Kashmir and Punjab. It’s one of my favourite foods. Almost every year on my birthday, mom treats me to a lunch of rajma, rice and boondi raita. I love her recipe and after years of contemplation, I finally decided to give it a shot.
So soaked a glass full of kidney beans in water overnight, pressure cooked it, with a pinch of garam masala and rock salt, for around 11 whistles. While the steam settles down before the lid opens, I grabbed a skillet and poured a tablespoon of oil and stir fried some finely-chopped onions, green chillies and grated ginger.
Once the onions turn pink, sprinkle some turmeric, paprika and coriander powder. After a couple of minutes, put in the finely chopped tomatoes and salt. As soon as the juices begin to surface, pour the boiled rajma into the skillet. Cook it on a low flame till a boil. Garnish with garam masala and freshly chopped coriander leaves.
As for the peas pulao, take some ghee in a saucepan, toss in some cloves, peppercorn, cardamom, bay leaves, cumin seeds, diced onions and frozen peas. Once it all looks somewhat pinkish, put in the earlier soaked rice with twice the amount of water and a pinch of salt. Cook on a low flame till ready.
Mom thought I did complete justice to her recipe. So I guess the verdict is: Well done, Suku? 😀