Madra Recipe | Himachali Rajma Madra Recipe

Madra recipe with step-by-step pics. Madra is a curd and legume based mostly curry from the himachali delicacies. Often the beans which can be added in madra recipe are chickpeas (safed chana), kidney beans (rajma) and black eyed beans (rongi, lobia). Madra is among the dishes that’s served in a himachali meals feast together with varied different dishes. In himachali language, this himachali meals pageant known as as Dham.

The recipes which can be part of dham are satvik and made with out onions and garlic. A selected sect of brahmins known as as ‘botis’ cook dinner the dham. Often brass utensils are used to cook dinner the meals. The meals is served on leaf plates.

The meals that’s served is rice, dals (lentil based mostly dishes), madra, khatta (candy and bitter dish made with tamarind, jaggery and chickpeas), a number of breads, candy rice or kheer or sweets like boondi. (supply Wiki) I’ve been to some elements of himachal pradesh and have savored the native vegetarian delicacies there.

You possibly can examine madra to kadhi the place some beans are added. I began making rajma madra adapting it from the cook dinner e book delicacies of himachal pradesh: himachali dham.

I’ve made madra each with rajma and chana. In truth the rajma madra was cherished at my place and thus I made it a number of extra occasions.

On this madra recipe, I’ve used rajma aka kidney beans. I’ve particularly used a small number of kidney beans from Himachal Pradesh. Thought you should utilize the common number of pink kidney beans or pink kidney beans. You too can use Kashmiri rajma.

The one difficult half within the madra recipe is cooking the curd. The curd mustn’t break up. So whereas making this recipe, do Use full fats curd or curd produced from complete milk. Don’t use low fats curd or curd produced from toned milk.

Along with the kidney beans and yogurt, different substances which can be added on this Madra Recipe are complete spices and floor spices like turmeric powder, cumin powder, garam masala powder pink chili powder, coriander powder and asafoetida. To make a few of these spice powders at residence, check with this recipe of Garam Masala and Coriander Powder.

For any curd based mostly recipe, I at all times use home made curd. On this recipe too I’ve added Do-it-yourself Curd.

Serve rajma madra sizzling with rotis or steamed rice.

Find out how to make Madra Recipe

Stress cooking rajma

1. Rinse 1 cup rajma (200 grams) with water a few occasions. Then soak rajma beans in sufficient water for 8 to 9 hours or in a single day.

2. Subsequent day drain all of the water and rinse the rajma in working water. Drain the additional water. Place the rajma beans in a 3 litre stovetop stress cooker.

3. Add the next complete spices – 1 inch cinnamon, 2 cloves, 1 tej patta and 2 inexperienced cardamoms.

4. Add 2.5 cups water. When you have used a bigger cooker, then add extra water.

5. Cowl with lid and stress cook dinner on medium warmth for 15 to 16 whistles.

6. When the stress settles down, then solely open the lid and examine if the rajma has cooked nicely or not. The beans ought to mash fully whenever you press it with a spoon or together with your fingers.

If the rajma beans usually are not cooked, then proceed to stress cook dinner for some extra time. Add some extra water if required.

7. In a bowl, take 1 cup recent full fats curd and whisk it until easy. Maintain apart.

Making madra recipe

8. Warmth 2 tablespoons ghee or 3 tablespoons oil in a heavy pan or kadai.

9. Add ½ teaspoon cumin seeds.

10. Let the cumin seeds crackle within the sizzling oil.

11. Now change off the warmth and add ⅛ teaspoon asafoetida (hing). Give a stir and blend nicely. Then maintain the pan down.

12. Subsequent add the crushed curd.

13. Rapidly start to stir the curd as quickly as you add it.

14. Stir curd continuous. Combine until curd and ghee is blended very nicely.

15. Then maintain pan on range high on a low warmth and proceed to stir continuous. If you stir continuous curd received’t break up.

16. Carry on stirring continuous.

17. After some minutes, you will note the ghee separating from the curd combination.

18. Within the under pic, you see the consistency of the curd. It has not break up.

19. Carry on stirring and cooking the curd.

20. Proceed to stir until all ghee is separated and also you see a layer of ghee floating on the sides and on few locations on the high of the curd combination. Cooking curd takes an total 10 to 12 minutes on a low flame.

21. Then add the next spice powders one after the other:

• ½ teaspoon turmeric powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala powder
• 1 teaspoon Kashmiri pink chilli powder 
• 1 teaspoon coriander powder

You too can add a number of methi seeds and ½ teaspoon of fennel powder (saunf powder) if you’d like.

22. Stir and blend nicely.

23. Proceed to stir for one minute.

24. Drain all of the water from the rajma and add the cooked rajma beans within the curd gravy.

25. Season with salt as per style.

26. Combine nicely.

27. Simmer the gravy on a low warmth. Maintain stirring sometimes.

28. The gravy will start to thicken. General simmer for 11 to 12 minutes. You can add some sizzling water if the gravy turns into too thick. After 11 to 12 minutes or when the madra gravy has thickened, then change off the warmth.

29. Serve rajma madra sizzling with rotis or steamed rice. You possibly can garnish with some coriander leaves if you’d like.

Few extra tasty recipes for you!

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This Madra Recipe submit from the archives, initially printed in Might 2018 has been up to date and republished on February 2023.