"Rājmā (Hindi: राजमा) or Rāzmā is a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular diet inNorthern India. This dish developed after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala. Being a popular dish, it is prepared on important occasions. About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 9.0 grams of fat and nearly 17.8 grams of carbohydrate.
Some of the best Rajma are said to be grown in Himachal and Jammu. Rajma - Chawal served with chutney of Anardana is famous dish of Peerah, a town in Ramban district of Jammu and Kashmir. Going further, the Rajma of Chinta Valley in Doda district, a short distance from the town of Bhaderwah of Jammu province are said to be amongst the finest ever. These are smaller in size than most Rajma grown in plains, and have a slightly sweetish taste. The combination of Rajma and rice generally lists as a top favorite of North Indians."
i am from jammu kashmir of pakistan =) so i kind of know how to make rajma of black eye kidney beans :)
Step 1: Ingredients
Black eye peas - 1/2 cup (soaked in water and drained)
Onion - 1 1/2 medium finely chopped
tomatoes - 3 or 4 (depending on how much gravy you like)
Garlic & Ginger paste - 2 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 4 or 5 tb
Fresh coriander - chopped to garnish
Step 2: Process
Heat oil in a pressure cooker and the chopped onions. Saute well till they start to brown.
Add the purreed tomatoes, ginger/ garlic paste .and cook on medium flame till the oil begins to separate.Then add the spice powders - red chilli, turmeric, along with salt to taste. Saute well for couple of minutes.
Add the beans along with the water and stir well.
Cover and cook under pressure till the beans are soft (took me about 6 to 8 whistles but this may vary).
Do a taste test and adjust accordingly.
Let it simmer for few minutes till the gravy begins to thicken. Press against some of the cooked beans with the back of a spoon to thicken the gravy.