Chamba Rajma Madra: A Royal Himachali Delight
Madra is a traditional Himachali curry known for its rich blend of curd and legumes, such as chickpeas (safed chana), kidney beans (rajma), or black-eyed beans (rongi, lobia).
But we are discussing about Chamba Rajma Madra and this dish holds a significant place in Himachali cuisine, often served during festive occasions like Dham, a grand Himachali food festival. Rajma Madra, specifically featuring red kidney beans, exemplifies this regional specialty with its creamy texture and aromatic blend of Himachali spices.
.
Servings: 4-6 people
Cooking Time: 30-40 minutes
Cuisine : Himachali, North Indian
Course : Main Course
Diet : Vegetarian
Ingredients:
- 1 cup Chamba Rajma (kidney beans)
- 2 medium onions, chopped
- 2 cloves garlic, minced, 2 Bay leaf
- 1 inch ginger, grated
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt, to taste
- 1 Cup yogurt
- Fresh Dhania, for garnish
Steps to prepare :
- Soak and cook the Rajma: Rinse the Chamba Rajma and soak them in water for at least 8 hours or overnight. Drain and cook the Rajma in a pressure cooker or pot with 4 cups of water until tender.
- Prepare the masala: Heat ghee in a pan over medium heat. Add cumin seeds, tez patta (bay leaf) and let them sizzle. Add chopped onions, garlic, and ginger, and sauté until golden brown.
- Add spices: Add coriander powder, turmeric powder, red chili powder, and salt. Cook for 1 minute, stirring constantly.
- Add yogurt: Add masala and yogurt. Mix well and cook for 2-3 minutes, stirring constantly.
- Add cooked Rajma: Add the cooked chamba Rajma to the masala mixture. Stir well and cook for 5-7 minutes, allowing the flavors to meld.
- Garnish and serve:It is often garnished with fresh coriander leaves for a touch of freshness and color. Served hot with steamed red rice or roti (Indian bread), making it a hearty and satisfying meal.
Overall, Rajma Himachali Madra is known for its creamy texture, rich flavors from the Madra paste, and the unique blend of Himachali spices, making it a favorite comfort food in the region.
.
Tips and Variations:
- Use authentic Chamba Rajma for the best flavor.
- Adjust the spice level to your liking.
- Add a splash of lemon juice for extra flavor.
- Serve with a dollop of ghee for added richness.