Pure Veg Rich and Creamy Rajma Curry

For a carnivore like me...eating veg food at a stretch comes like a death sentence. And while half of my friends are busy in pandle hopping, I am struck in this city, among people, roaring about their pujas of Navaratri and chanting about their vrat and their rituals. I am missing Mamir Kosha Mangsho, Arsalan’s Biryani, the raunchy street foods and all those puja galore. But despite all these... I decided to go veg this puja. And I am planning to make this rajma curry on one of those days.

This rajma curry is rich and creamy and loaded with heavy cream. Spiced with aromatic whole garam masalas, this rajma curry is perfect with naan on a festive night.

• Heat ghee / oil in a kadai and add the cumin seeds and whole garam masalas. Saute for a minute.

Add some tomatoes and sprinkle some salt over them.

Cook the tomatoes until oil separates.

Add the whisked curd and mix to make a curry.

Add the turmeric powder, red chilli powder, cumin powder and coriander powder. Mix and cook them for a minute.

Add 1/2 cup of water and the cooked rajma beans and chana dal.

Simmer until gravy thickens and add the heavy cream, chopped coriander leaves and garam masala powder.

Mix well and simmer for a minute more.

Pure Veg Rich and Creamy Rajma Curry

Serves 6

Ingredients:

1 cup rajma / red kidney beans

¼ cup of chana dal

2 tomatoes – finely chopped

1 inch ginger – paste

2 green chillies – finely chopped

¼ cup thick yogurt – whisked

½ cup heavy cream

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala powder

A handful of fresh coriander leaves – chopped

1 tsp whole cumin seeds

 2 bay leaves

2 small cinnamon sticks

3 green cardamoms

3 cloves

2 tbsp ghee

Salt

Method:

Wash and soak the rajma and chana dal until you have clear water. Then soak then in water for 4 to 6 hours or preferably overnight.

Then cook the rajma and chana dal in pressure cooker with some water and salt, until the pressure cooker blows 3-4 whistles.

Wait until the pressure settles down and then open the lid. Drain the water and keep the cooked rajma and chana dal in a separate bowl.

Heat the ghee in a kadai and add the cumin seeds, cinnamon stick, green cardamoms, cloves and bay leaves. Saute them in the ghee for a minute or until the ghee becomes aromatic and then add the chopped tomatoes to them.

Sprinkle some salt over the tomatoes and cook them until the tomatoes are completely mushy.

Cook a little more and you will see the oil separating from the tomatoes.

Add the turmeric powder, red chilli powder, cumin powder and cooking powder to them. Mix and stir and cook for half a minute more.

Add the yogurt and mix them well. Simmer for a minute allowing the yogurt to get along the tomatoes and create a creamy curry.

Add the cooked rajma and chana dal to them and stir to mix everything.

Add ½ cup of water and let it come to a boil.

Put the flame on medium and simmer until the gravy reaches your desired consistency.

Add the cream, garam masala powder and the chopped coriander leaves.

Give a final mix.

Taste and adjust the seasoning.

Switch off the flame and serve hot with chapatti or naan or rice.