Friday, April 21, 2017

Red Bean (Rajma) Curry With Garlic Seasoning.


Tambdee' Beeyeche Losun Panna Ghalnu Saar~Upkari / Red Bean (Rajma) Curry With Garlic Seasoning ...... Ufffff the heat in Mumbai has crossed 40 deg. Masala or Spicy dishes are simply No-No .... So here is some Saar~Upkari (Patla Bhaji) that goes well with rice .... Yumz ......


A simple dish that goes well with rice or roti. When the heat is unbearable during summer months all one prefers to have is a light lunch with loads of fresh juice, tender coconuts or salads and curds. But then one has to have food right, so here goes a simple pulse recipe with red bean that is not only yummy but light on tummy with loads of healthy nutrients too. You can add in veggies like lauki / garduddhe / dudhi etc. once the bean has been pressure cooked if desired. Many a times I do add, today however, I went along with just red bean. 


Wash and soak about 2 cups of Red Bean / light coloured Rajma in plenty of water for 8-10 hours or overnight. Once the bean is soaked well it swells properly. Remove and wash again in plenty of water and put it in a pressure cooker with about 4 cups of water and pressure cook on medium flame to about 4-5 whistles. Let the pressure drop on it’s own. Then open the lid and check if the bean has been cooked, if not cover and pressure cook further for another 2 whistles. The shelf life of the bean depends on its cooking ability. Sometimes it takes more time while sometime it overcooks with just 3 whistles. So check before you proceed. 


Pour the pressure cooked bean into a thick bottomed vessel and add in two cups of water, salt to taste and mix well. Apply pressure on some of the beans and mash them slightly, this is to bring in thicker consistency to the otherwise waterish saarupkari. Bring to a boil, check water consistency and add more only if necessary. Simmer for a good 5 minutes.


For Tempering : Add 1 tblsp of oil in a small pan. Slightly mash 12-15 cloves of garlic (retain the skin) with a small stone or a masher. This is to see to it that the garlic flavours seep out into the saarupkari. Fry till slightly brownish. Add in 3-4 red chilly pieces and continue frying for another minute. Remove and pour over the saarupkari.


Bring the saarupkari to one boil remove and cover and keep aside for the flavours to seep in properly. Serve this with hot rice. A simple food that can be relished at any time of the year when you want to go light on food. If you do not desire to eat rice you can relish this like a soup in bowl with a few pieces of toasted bread slices. Whichever way you wish to enjoy this dish, do serve it piping hot for the full flavour to be enhanced.

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