KIDNEY BEANS,MUTTON GOST


Rajma/Kidney bean is widely used in Northern India.

There are different types of legumes in this

category of beans.

The red variety,the striated and black.(to my

knowledge)

Red tiny variety can be used to make brownies,

and sweet steamed buns(Chinese cuisine).

Rajma is protein packed,and can be served

with rice or rotis.

The famous ‘Dal makhani’ ( recipe uploaded) is

a signature dish belonging to Punjabi cuisines.

Rajma dishes are mostly originated from the

North Indian cuisines.

Today’s dish is rajma with mutton,with a blend

of ground onions and tomatoes.

Let’s get into the recipe..

INGREDIENTS

1/2 cup rajma ( soaked overnight)

250 gm mutton ( goat / lamb meat)

2 onions ground

2 -3 tomatoes ground

2 tsp ginger-garlic paste

1 tsp garam masala

1 tsp Kashmiri chilli powder

1 tsp chilli powder

2 tsp coriander powder

2 green chillies slit

2 black cardamons

1 piece cinnamon

3-4 cloves

1 tsp saunf

1/4 cup curd

Few kasuri methi leaves ( dried fenugreek leaves)

2-3 tblsp ghee+oil

Salt to taste

METHOD

First pressure cook the soaked beans for 8-9

whistles. Allow the steam to release on its own.

Transfer the cooked beans to another bowl.

Heat oil in the same cooker , and add the whole

spices.

Next add the ground onions with salt, and

sauté for 5 minutes.

Next add ground tomatoes,ginger-garlic

paste,the spice powders.

Add the mutton pieces, and cook for 3-5

whistles.Remove from fire.Open lid after the

steam is released and add the cooked rajma ,

and cook for another 2 whistles.

Remove lid and add curd .

Cook on a slow fire till slightly thick.

Add kasuri methi leaves,and remove from fire.

You can add a tsp of heated ghee if you like.

Serve with rice, chappathi or rotis.

You can add minced meat for a variation.

Do try this recipe and send in your comments!

DAL MAKHANI(KIDNEY BEANS)


Dal makhani an authentic dish belonging to the Punjabi cuisine,is a healthy and super

dish.

Protein packed nutritious dish is made with kidney beans and black lentils.

Can be served with any type of rotis or rice.

The beans and lentil have to be soaked overnight and cooked well ( preferably pressure

cooked).

It should be soft enough to be mashed.You can drain the water and give a stir in your

mixer too.

Now let’s get into the recipe

INGREDIENTS

3/4 cup rajma ( kidney beans)

1/4 cup black lentil ( whole ulundhu with skin on)

1 onion

1 tblsp.ginger-garlic paste

2 green chillies

4 tomatoes pureed

2 tsp chillie powder

1 tsp coriander powder

1 tsp.garam masala powder

2-3 tblsp.ghee/butter

1 bay leaf

1 black cardamon

1 staranise

2 green cardamons

1 small piece cinammon

2-3 cloves

1/2 tsp cummin seeds

METHOD

Wash and cook rajma and lentils together in a pressure cooker for 4-5 whistles.Allow the

steam to release on its own and mash well and set aside.

Heat ghee,add the whole spices with chopped onion and saute till onion is translucent.

Add ginger garlic paste,and tomatoes with chilli powder,coriander powder,salt and cook

for another 5-10 minutes .

Add the mashed dal, with the green chillies and garam masala powder,and simmer for 5

minutes.You can add water to your requirements ,not more than 1/2-1 cup water

You can add 1tblsp heated ghee after removing from fire.

If you prefer you can top it with a little fresh cream .Serve hot.