| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 10g | 1.5g | 30g |
| sugars | fibre | protein | salt |
| 6g | 4g | 16g | 1g |
Every so often, a recipe comes along that bridges the gap between my unabashed passion for New England seafood and my curiosity for flavors from around the globe. I’m excited to introduce you to one such gem I recently uncovered: Pahadi Rajma—an exquisite medley of Rajma beans cooked with Jakhya seeds and a spectacular melange of indigenous spices typical of the Uttarakhand region of northern India.
A Delicious Departure from My Usual Recipes
Now, as someone born and raised in Portland, Maine, my culinary prowess generally centers around the Atlantic’s bounty—think hearty clam chowder and mouth-watering lobster rolls. But every now and then, even for a seafood maestro like myself, it’s invigorating to step out of my comfort zone and embrace the exotic. My daughters, Erin and Samantha, often tease me about my endless enthusiasm for culinary experimentation. So when I stumbled upon this fruit-based Pahadi Rajma recipe, I simply had to give it a whirl.
Why this Pahadi Rajma Recipe Tugs at my Foodie Heartstrings
Aside from being a charming departure from my typical repertoire, there’s an abundance of reasons to adore this recipe. For one, the rajma beans, the primary ingredient here, are brimming with fiber and protein (source). Adding the potent Jakhya seeds—an exotic anomaly in most Western kitchens—only ramps up the health quotient.
The wealth of spices indigenous to the Uttarakhand region imbue the dish with a heady aroma and a complex flavor profile that’s truly beyond compare. Moreover, the tang and freshness brought by the lemon juice and cilantro beautifully balances out the warmth of the spices.
Dishes that Pair Well with Pahadi Rajma
The uniqueness of this Rajma recipe makes it a versatile dish in terms of pairings. Its robust flavors and heaviness call for lighter, fresher companions. A vibrant green salad, a tangy raita, or even a simple pilaf or a crispy bread like naan will compliment it exquisitely.
There’s something exceptionally rewarding about trying out cuisines that differ from your own. In my opinion, the instant you taste a well-cooked Pahadi Rajma, you taste the history, heritage, and culture of Uttarakhand. That, dear gourmets, is a feeling that few other recipes can match.
What You’ll Need
- 2 cups Rajma (Kidney Beans)
- 1 tablespoon Jakhya seeds
- 2 tablespoons Vegetable Oil
- 2 teaspoons Turmeric Powder
- 2 teaspoons Red Chilli Powder
- 2 tablespoons Coriander Powder
- 2 Onions, finely chopped
- 2 Tomatoes, finely chopped
- 6 cloves of Garlic, finely chopped
- 2 inches of Ginger, finely chopped
- 4 Green Chilli Pepper, finely chopped
- 1 teaspoon Salt (or to taste)
- 1 tablespoon Lemon Juice
- 1/4 cup Fresh Cilantro (Coriander), chopped
Method
Step One
Soak the Rajma beans for around 8 hours or overnight. After soaking, rinse them well and put them in a pressure cooker with fresh water. Cook for about 20-25 minutes until the beans are soft.
Step Two
While the beans are cooking, take a pan, add the vegetable oil and heat it. Add the Jakhya seeds and let it crackle for a few seconds.
Step Three
Next, stir in the chopped onions to the pan and sauté for a while until they turn golden brown. Add the finely chopped ginger and garlic along with the chopped green chilli pepper. Fry till the raw smell leaves.
Step Four
When the aromatics are fried well, add the chopped tomatoes. Cook the tomatoes till they are soft and mushy. At this point, add the turmeric, red chilli powder, and coriander powder. Mix well.
Step Five
Now, drain the water from the cooked Rajma beans and add the beans to the pan. Mix thoroughly with the spices, onions, and tomatoes. Add the required amount of salt at this point.
Step Six
Let the Rajma simmer and cook in the spices for about 15-20 minutes. By now, the flavor of the spices would have infused with the Rajma beans.
Step Seven
Towards the end of the cooking process, add a tablespoon of lime juice. Mix well and make sure everything is combined.
Step Eight
Garnish the Rajma with freshly chopped coriander before serving. And, get ready to enjoy a warm bowl of delicious Pahadi Rajma.
