Savor the Richness: Authentic Rajma Madra Recipe for a Flavorful Feast!

Rajma Madra

Servings - 4

INGREDIENTS
Kidney beans - 200 grams
Water - 1 litre
Water - 800 milliliters
Salt - 1 teaspoon
Yogurt - 350 grams
Turmeric powder - 1/2 teaspoon
Fenugreek powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Asafoetida - 1/4 teaspoon
Dry ginger powder - 1/2 teaspoon
Paprika - 1 teaspoon
Cumin seeds - 1/2 teaspoon
Ghee - 50 milliliters
Black cardamom - 1
Cinnamon stick - 2
Green cardamom - 4 pods
Cloves - 5 pods
Black pepper - 1/2 teaspoon
Salt - 3/4 teaspoon
Garam masala - 1 teaspoon
Water - 150 milliliters
Coriander - 1 teaspoon
Coriander - for garnishing

PREPARATION
1. In a bowl, add 200 grams kidney beans, 1 litre water and soak for 5 - 6 hours.
2. Take a pressure cooker, add add soaked kidney beans, 800 milliliters water, 1/2 teaspoon salt and stir well.
3. Cover it with lid and cook until you hear 3 - 4 whistles.
4. Open the lid and stir well. Remove it from heat.
5. In a bowl, add 350 grams yogurt, 1/2 teaspoon turmeric, 1/2 teaspoon fenugreek powder, 1 teaspoon coriander powder, 1/4 teaspoon asafoetida, 1/2 teaspoon dry ginger powder, 1 teaspoon paprika, 1/2 teaspoon cumin seeds and whisk it well.
6. Heat 50 milliliters ghee in a heavy skillet, add mixed yogurt and cook for 10 - 12 minutes.
7. Add 1 black cardamom, 2 cinnamon stick, 4 pods green cardamom, 5 pods cloves, 1/2 teaspoon black pepper and cook for 2 - 3 minutes.
8. Add boiled rajma, 3/4 teaspoon salt, 1 teaspoon garam masala and cook for 2 - 3 minutes.
9. Add 150 milliliters water and cook for 2 minutes.
10. Cover it with lid and cook for 8 - 10 minutes.
11. Open the lid, add cook for 1 teaspoon and cook for 2 minutes. Remove it from heat.
12. Garnish with coriander.
13. Serve hot.


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