Madra Recipe | Himachali Rajma Madra Recipe
The Rajma Madra recipe represents a yogurt and legume-infused curry originating from Himachali cuisine. Traditionally, the legumes used in madra encompass chickpeas (safed chana), kidney beans (rajma), and black-eyed beans (rongi, lobia).
Ingredients
For Cooking Rajma
- 1 cup rajma (kidney beans) or 200 grams
- enough water for soaking rajma
- 2.5 cups water for pressure cooking
- 1 inch cinnamon
- 2 cloves
- 1 tej patta
- 2 green cardamoms
Instructions
Pressure Cooking Rajma For Madra Recipe
- Rinse 1 cup rajma (200 grams) with water a couple of times. Then soak rajma beans in enough water for 8 to 9 hours or overnight.
- Next day drain all the water and rinse the rajma in running water. Drain the extra water. Place the rajma beans in a pressure cooker.
- Add the following whole spices – 1 inch cinnamon, 2 cloves, 1 tej patta and 2 green cardamoms.
- Add 2.5 cups water. cover with lid and pressure cook on medium flame for 15 to 16 whistles.
- When the pressure settles down, open the lid and check if the rajma has cooked well or not. The beans should mash completely when you press it with a spoon or with your fingers. If the rajma beans are not cooked, then continue to pressure cook for some more time. Add some more water if required.
- In a bowl, take 1 cup fresh full fat curd and whisk it till smooth. Keep aside.
Making Madra Recipe
- Heat 2 tablespoons ghee or 3 tablespoons oil in a heavy pan or kadai.
- Add ½ teaspoon cumin seeds. Let the cumin seeds crackle in the hot oil.
- Now switch off flame and add ⅛ teaspoon asafoetida (hing). Give a stir and mix well. then keep the pan down.
- Next add the beaten curd. quickly begin to stir the curd as soon as you add it.
- Stir curd non-stop. Mix till curd and ghee is mixed very well.
- Then keep pan on stove top on a low flame and continue to stir non-stop. If you stir non-stop, curd won’t split.
- Keep on stirring non-stop.
- After some minutes, you will see the ghee separating from the curd mixture.
- Continue to stir till all ghee is separated and you see a layer of ghee floating at the sides and on few places at the top of the curd mixture.
- Then add the following spice powders one by one – ½ teaspoon turmeric powder, ½ teaspoon cumin powder, ½ teaspoon garam masala powder, 1 teaspoon kashmiri red chilli powder and 1 teaspoon coriander powder. You can also add a few methi seeds and ½ teaspoon of fennel powder (saunf powder) if you want.
- Mix well. continue to stir for one minute.
- Drain all the water from the rajma and add the cooked rajma beans in the curd gravy.
- Season with salt as per taste. mix well.
- Simmer the madra gravy on a low flame. Keep stirring occasionally.
- The gravy will begin to thicken. Overall simmer for 11 to 12 minutes. You can add some hot water if the gravy becomes too thick. After 11 to 12 minutes or when the madra gravy has thickened, then switch off flame.
- Serve rajma madra with rotis or steamed rice. You can garnish with some coriander leaves if you want.
Nutrition
Calories: 259kcalCarbohydrates: 33gProtein: 12gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 1gCholesterol: 24mgSodium: 51mgPotassium: 741mgFiber: 8gSugar: 3gVitamin A: 410IUVitamin C: 2.6mgCalcium: 130mgIron: 3.8mg
Tried this recipe?Let us know how it was!