Sarika looks at the year that is about to end. Amidst pandemic blues, she found respite in the North Indian comfort food, Kashmiri Rajma. An exclusive for Different Truths.

The year 2020: a year of lessons, devastations, or blessings? It is indeed a year to remember for all of us. The year has robbed so much from all of us. It taught us, there is a difference between need and luxury. We spent most of the year within the four walls, with our close family members. Being stuck in the house many of us thought of different ways to keep our sanity intact and that is how creativity boomed.

Hobbies turned into new passions. I personally know a few of them, who even changed their years old professions. Old hobbies turned into new passions. The guitar which was laying in the corner got attention and tuned. A friend of mine realised many corners of the house were empty, so she filled them with creative articles.  Bare balconies filled with colourful pots and. Many people moved to their farmhouses and started farming into full-time business. Migrant labourers returned to their natives as job opportunities dried in the cities. On the other hand, animals are walking in the deserted streets, a range of wildlife spotted in urban areas too. Pandemic gave a reason to cheer for the migratory birds too.

I also tried a different range of dishes during this pandemic, as we had extra time, undoubtedly learnt many new things.

So, being an ardent food lover, I am going to share something about food. Let us talk about Kashmiri Rajma, quite common yet very tasty. Almost every household prepares this dish in India.

Rajma chawal was not a portion of comfort food in this Bengali household. I met with rajma during my first trip to J & K and Punjab during my high school days. After returning from that trip, I insisted maa to prepare the dish for me. However, I did not let slip from my memory that I should buy a few kgs of kidney beans and a handwritten recipe from the locals. What if I did not get it in my local markets, I loved it to such an extent!

After that, over the years Maa became an expert rajma maker, she also taught to her tribe.  However, I still feel every family prepares it in their version. Maa also used to serve us as an evening snack with chopped onions, cilantro, and a dash of fresh lime.  In my house, we like it with garam bhaat – plain steam rice or with roti (flatbread).

Kashmiri Rajma

Ingredients

• 1 cup Rajma (red kidney beans): Soaked overnight or soaked at least six hours drained and rinsed
• ½ cup tomato puree (I used homemade)
• Oil as required
• A pinch of asafoetida (hing)
• 1 tsp cumin seeds
• 1 tsp ginger powder
• 1 tsp ginger paste
• ½ tbsp coriander powder
• 1 tbsp Kashmiri chilli powder
• 2 slit green chili
• 2 onion, finely chopped
• 5 to 6 tablespoons whisked curd,
• 1 bay leaf
• 1/2 tsp garam masala
• Salt to taste
• Coriander leaves, finely chopped

Method

• Add rinsed rajma, 1 bay leaf, and required salt into a pressure cooker with 3 cups of water.
• After the 2nd whistle then reduce the flame and cook for another 10 to 15.
• Drain the water and reserve aside for later use.
• Now Heat oil in a wide pan/kadhai, add cumin seeds, and asafoetida.
• Next, add finely chopped onion and cook them till they become light brown in colour.
• Add ginger paste.
• Now add tomato puree and sauté it for about 5 to 8 minutes.
• Add the whisked curd and keep stirring to avoid curdling.
• Cook till the oil separates.
• Now add red Kashmiri chilli powder, coriander powder, slit green chili and salt required.
• Now mix the rajma and the water (which we retained)
• Crush some of the rajma to give the gravy a body.
• Let it cook for around 20 minutes on low flame.
• Add fresh garam masala and let it cook another few more minutes.
• Once it is done, garnish with chopped coriander leaves
• It is ready to be served with piping hot rice.

Photos by author

Sarika Sarkar Das

A teacher, day dreamer, random experimental cook and some hit and miss photography, and at last love to call myself a full time mother. ​

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