1,000 Indian Recipes (208 page)
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Authors: Neelam Batra
Pyaz Masalae kae Rassae vaalae Rajma
Makes 4 to 6 servings
This classic recipe is made with a base of ground onions and other curry ingredients like ginger, garlic, and tomatoes. The first part of the recipe remains the same as
Classic No-Onion Kidney Bean Curry
, but the sauces are considerably different in taste and flavor, because of the onions. This one also doesn't contain yogurt.
1
1
⁄
4
cups dried kidney beans, sorted and washed in 3 to 4 changes of water
4 black cardamom pods, crushed lightly to break the skin
1 (2-inch) stick cinnamon, broken lengthwise
1
⁄
4
teaspoon ground turmeric
1 teaspoon salt, or to taste
4 to 5 cups water
1
⁄
2
cup (1 recipe)
Basic Curry Paste with Onion
1 tablespoon ground coriander
1 teaspoon dried fenugreek leaves
1
⁄
2
teaspoon ground cumin
1
⁄
2
teaspoon garam masala + more for garnish
1
⁄
4
cup finely chopped fresh cilantro, including soft stems + more for garnish
1.
Soak and cook the kidney beans along with the cardamom pods, cinnamon, turmeric, salt, and 4 cups water, until they are tender, as per Step 1 of
Classic No-Onion Kidney Bean Curry
.
2.
Meanwhile, prepare the onion paste and then mix in the coriander, fenugreek leaves, cumin, and garam masala and stir, about 2 minutes. Transfer to the cooked kidney beans, add the cilantro, and simmer over low heat, stirring occasionally, 15 to 20 minutes. Add up to 1
1
⁄
2
cups more water as it cooks if you prefer a thinner, saucier dish. Transfer to a serving dish, sprinkle the garam masala and cilantro on top, and serve.
Kashmiri Small Red Beans
Kashmiri Chottae Raajma
Makes 4 to 6 servings
No visit to Kashmir is complete unless bags of small red
raajma
beans (and saffron) are purchased to be brought back to the rest of the family. These beans are a smaller version of kidney beans. Since the authentic ones are not available in America, I routinely use small red beans and cook them in the pressure cooker.
1 teaspoon vegetable oil
1
1
⁄
4
cups dried small red beans, sorted and washed in 3 to 4 changes of water
2 bay leaves
5 black cardamom pods, crushed lightly to break the skin
1 tablespoon peeled minced fresh ginger
1 teaspoon minced fresh garlic cloves
1 teaspoon ground fennel seeds
1
⁄
2
teaspoon hot red pepper flakes, or to taste
1
⁄
2
teaspoon ground dried ginger
1
⁄
4
teaspoon ground turmeric
1
⁄
8
teaspoon ground asafoetida
1
⁄
2
teaspoon salt, or to taste
5 cups water
1 cup nonfat plain yogurt, whisked until smooth
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
1
⁄
2
teaspoon garam masala
1.
Heat the oil in a pressure cooker over medium-low heat. Add the beans, bay leaves, cardamom pods, ginger, garlic, fennel seeds, red pepper, dried ginger, turmeric, asafoetida, and salt, and stir constantly until fragrant and well roasted, about 5 minutes.
2.
Carefully, standing far from the pan, add 4 cups water. (The heated metal pan causes the water to sizzle and steam upon contact.) Or let the pan cool down before adding the water. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.
3.
Carefully open the lid and check to see if the beans are very soft with some of them broken; if not, then cover, bring up to pressure, and cook under high pressure another minute. Or cover and boil until the dal is soft and creamy, about 45 minutes.
4.
Meanwhile, in a blender or a food processor, process together the yogurt, the remaining 1 cup water and the cilantro, and add to the beans. Cook over medium-high heat until the sauce is thick, about 10 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.
Punjabi Red Beans with Mango Pickle Masala
Punjab kae Achaari Raajma
Makes 4 to 6 servings
With their pantry well stocked with a variety of mango pickles, the Punjabi people often add some to their dishes. Here is one such dish that my mother cooks in her pressure cooker. If you don't have any
mango pickle
and don't have time to make one, buy some from an Indian market and use only the spices (generally called
masala
) in the pickle, not the pieces. If you do choose to mix in the pieces, chop them finely and make sure the seeds are discarded.
1
1
⁄
4
cups dried red or kidney beans, sorted and washed in 3 to 4 changes of water
4
1
⁄
2
cups hot water
2 to 3 teaspoons any
mango pickle
(or store-bought)
1
⁄
2
teaspoon salt, or to taste
1 small onion, coarsely chopped
5 quarter-size slices peeled fresh ginger
1 large clove fresh garlic, peeled
3 to 4 small tomatoes, coarsely chopped
1
⁄
2
cup coarsely chopped fresh cilantro, including soft stems + more for garnish
1 fresh green chile pepper, such as serrano, stemmed
3
⁄
4
cup nonfat plain yogurt, whisked until smooth
1
⁄
2
cup water
2 to 3 tablespoons peanut oil
1 tablespoon ground coriander
1
⁄
2
teaspoon ground cumin
1
⁄
4
teaspoon ground turmeric
1
⁄
4
teaspoon ground paprika
1 teaspoon ground dried fenugreek leaves
1
⁄
4
teaspoon garam masala
1.
In a pressure cooker, soak the red beans, mango pickle masala, and salt in the hot water about 6 hours, or until the beans swell up and become much lighter in color. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft with some of them broken; if not, cover, bring up to pressure, and cook under high pressure another minute. Or cover and boil until the dal is soft and creamy, about 30 minutes.
2.
Meanwhile, prepare the sauce. In a food processor, process together the onion, ginger, and garlic to make a fine paste. Remove to a bowl and process the tomatoes, cilantro, and green chile pepper until puréed. Remove to a separate bowl, then process the yogurt and water until smooth.
