Himachal Rajmah Madra Kidney Bean Yogurt Festive Dham

Ingredients

• 1.5 cups red kidney beans (rajmah) — soaked overnight and boiled until soft
• 1.5 cups thick yogurt — whisked
• 3 tbsp ghee
• 1 tsp cumin seeds
• 4 green cardamom pods — crushed
• 2 black cardamom pods — cracked
• 1 cinnamon stick — 3 cm
• 4 cloves
• 2 bay leaves
• 1/4 tsp asafoetida
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1/4 tsp red chilli powder
• 1 tsp dry ginger powder
• Salt to taste
• Fresh coriander

Method

1. Heat 3 tbsp ghee in a heavy pot. Add cumin, bay leaves, green and black cardamom, cinnamon and cloves — fry 30 seconds. Add asafoetida.
2. Reduce to low. Add coriander powder, turmeric, red chilli powder and dry ginger powder. Fry in ghee 1 minute.
3. Add whisked yogurt in 3 additions stirring continuously.
4. Cook on low for 8 to 10 minutes stirring until yogurt is cooked through and ghee separates.
5. Add boiled kidney beans. Stir gently.
6. Simmer on low heat for 25 to 30 minutes, stirring every 5 minutes, until the yogurt sauce is thick and rajmah is coated.
7. Season with salt. Garnish with coriander.