Monday, April 27, 2009
I have tried this recipe many times, from the clipping of some old magazine. Probably it's Femina or Women's era. I do not know the authenticity of this dish. But we like it nonetheless.
I must admit, initially, I used to put potatoes instead of turnips as I thought turnips might be turn offs!:-D But now, I add turnips and they taste pretty good too.
Kashmiri Rajma Curry
1 cup dry kashmiri rajma or regular kidney beans, soaked overnight
2 medium or 4 small turnips, peeled & quartered
salt to taste
Grind to paste
1 1/2 onions, roughly chopped
4-5 cloves garlic
4-5 kashmiri chilies or regular dried chilies
1/2 tsp turmeric powder
1 tbsp oil
1/2 onion, chopped
1 tbsp chopped cilantro/coriander leaves
1. Heat oil in a pressure cooker, pressure handi or pressure pan.
2. Saute chopped onions for 5 minutes.
3. Add ground onion paste. Saute for 10 minutes. Add spoonful of water if mixture seems to stick to the bottom of the pan.
4. Now add turnip pieces. Saute for 2 minutes.
5. Add drained rajma/kidney beans. Saute for 1 minute.
6. Add 2 1/2 cups water. Bring to a rapid boil.
7. Close the lid. Pressure cook for 6-7 whistles. Let the pressure drop of its own.
8. Open the lid. Add salt. Simmer till gravy of the desired consistency is obtained. Make sure that turnips are not getting totally squished.
9. Garnish with cilantro if desired.
1. 1 cup dry kidney beans yield about 3 cups soaked and swelled kidney beans.
2. Discard the water in which kidney beans are soaked as it is said to be toxic.
3. You can pressure cook rajma separately and then make the curry in the pot. Many people add a pinch of baking soda while cooking rajma or garbanzo beans. I soak these tough beans overnight. Next morning, I discard the water. Soak again with fresh water and immediately keep in the refrigerator for another 8 hours. By this double soaking, the beans get cooked beautifully without any need for soda. I use refrigerator because over soaking at room temperature will make the beans stink.
4. You can add potatoes instead of turnips for a variation.
5. You can shallow fry potatoes or turnips before adding to the curry.