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Rajma Chawal and Thayir Sadam By Chef Ajay Chopra
Also known as - Rajma Rice
Rajma chawal is a popular comfort food across North India while Thayir Sadam or curd rice is popular in south India. Chef Ajay Chopra shares the detailed recipe for these yummy dishes.
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INGREDIENTS
For Rajma
mustard oil
1/2 tsp jeera
2 - 3 cardamom
2 black cardamom
1 stick cinnamon
2 - 3 kashmiri lal mirch
2 bay leaf
1/2 chopped onion
1/2 cup chopped ginger
1/2 cup chopped green chillies
1/2 cup chopped garlic
1 tsp salt
1 tsp turmeric
1/2 cup chopped tomatoes
1/2 cup kasuri methi (soaked in water)
1 tsp red chilli powder
1/2 bowl tomato puree
1 bowl rajma (soaked in water overnight)
For curd rice
1 cup over boiled rice
1 cup curd
1 tsp salt
1/2 cup chopped coriander
For Tadka
2 - 3 tbsp coconut oil
1 tsp mustard seeds
2 - 3 kashmiri red chillies
curry leaves
For garnish
1 tbsp chana dal
1 tsp urad tal
crushed fried cashews
ginger juliennes
PREPARATION
- Heat mustard oil in a pan.
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- Add jeera, cardamom, black cardamom, cinnamon, kashmiri red chillies, bay leaf and mix them well. To this add chopped onions.
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- In a mortar pestle grind some ginger garlic and add it to the pan. Add turmeric, salt, red chilli powder and cook on slow flame.
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- Add chopped tomatoes or tomato puree and kasturi methi soaked in water.
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- Add the soaked rajma with water in the masala and cook.
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- For garnish, drop in some juliennes of ginger and a generous amount of ghee.
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- Serve Rajma Chawal with fresh onions and green chillies.
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- In a bowl add one cup of over boiled rice and one cup of dahi and mash it well with your hand.
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- Add some salt and freshly chopped coriander.
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- For the tadka, heat some coconut oil and add mustard seeds, dried red chillies, curry leaves.
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- Pour it to the curd rice mixture.
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- Garnish with some fried cashewnuts, fresh pomergrante seeds, roasted urad dal and chana dal and ginger juliennes.
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