Himachal Rajmah Madra Kidney Bean Yogurt Dham

Method

1. 1

   Pressure cook the rajma: Drain soaked kidney beans. Pressure cook with 3 cups fresh water and a pinch of salt on high for first whistle then medium for 12 to 15 whistles until completely soft and creamy. Drain, saving 1/2 cup cooking water.

2. 2

   Heat ghee: Heat 3 tbsp ghee in a heavy, wide pot on medium. Generous ghee is essential for madra.

3. 3

   Add whole spices: Add cumin seeds, crushed cardamom, cloves, cinnamon and bay leaves. Sizzle for 20 seconds.

4. 4

   Add asafoetida and ginger: Add asafoetida, stir 5 seconds. Add ginger paste, stir continuously for 1 minute.

5. 5

   Add dry spices on lowest heat: Turn to the absolute lowest heat. Add coriander powder, cumin powder, turmeric and black pepper. Stir on low for 2 minutes.

6. 6

   Add yogurt — never boil it: Turn off flame for 30 seconds. Add the beaten smooth yogurt. Turn heat to the very lowest setting. Stir continuously for 6 to 8 minutes — the yogurt will warm, thicken and turn pale golden. Never let it boil or bubble.

7. 7

   Add the cooked rajma: Add the drained kidney beans and a little of the reserved cooking liquid. Stir gently.

8. 8

   Add sugar and salt: Stir in sugar and salt.

9. 9

   Simmer at lowest heat 20 minutes: Cook on the very lowest heat for 20 minutes, stirring every 3 to 4 minutes, until the yogurt gravy thickens and coats the beans. The rajmah madra should look creamy-pale-golden, not curdled or watery.

10. 10

    Serve with rice: Serve alongside steamed rice as part of the Dham meal.

11. 11

    Note: Rajmah Madra is inseparable from the Himachali Dham feast — served alongside chickpea madra, rice and the rest of the Dham menu. The Kullu and Shimla districts are particularly associated with rajmah cultivation at altitude — the local red kidney beans grown in these valleys have a distinctive flavour. The madra technique (low-temperature yogurt cooking) is the same across all madra variations.