Rajmah Madra-An essential part of the Himachali Dham

Rajmah Madra

An essential part of the Himachali Dham, the Madra is a dish native to Chamba.

Ingredients:

Kidney Beans (Rajmah) boiled - 100 Gms

Fresh tomato puree - 01 cup

Cream or hung yoghurt  - ½ cup

Aamchur (dry mango) powder (for sourness if cream is used) - ½ tsp

Garam Masala - 01 tsp

Turmeric powder - 01tsp

Green chilies as preferred

Red chilies powder - 01tsp

Cinnamon stick – ½” pc

Black cardamom - 02 pcs 

Salt to taste

Oil – 02 tsp

Coriander fresh chopped – 01 tbsp

Process:

Heat oil in a heavy bottomed kadai on a medium flame.

Add black cardamom and cinnamon and cook till aromas are released.

Stir in the fresh tomato puree and simmer gently for 5-7 minutes.

Add in the powdered spices and green chili, also the aamchur if using cream later.

Cook for 2-3 minutes. Fold in the hung yoghurt or cream and mix well.

Cover and simmer for 6-8 minutes.

Add the boiled rajmah and water as desired.

Simmer further to achieve gravy of desired consistency.

Adjust seasoning and finish with freshly chopped coriander.

Serve hot accompanied by Chapati (traditional Indian flatbread) or steamed rice.

Tips:

·         Mustard oil or ghee can also be used to cook.

·         Heat the mustard oil and let it smoke. This helps remove some of the pungency and raw flavor of the oil improves.

·         Adding salt after the yoghurt has cooked helps the yoghurt from curdling.