Madra Recipe | Himachali Rajma Madra

8 hrs 45 min (mostly soaking)Serves 4

A creamy Himachali curry of kidney beans in a spiced yogurt gravy, tempered with ghee and aromatic spices.

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prepRinse 1 cup rajma with water a couple of times
prepSoak rajma in enough water for 8 to 9 hours or overnight
200 g rajma (kidney beans), soaked overnight	Drain & rinse soaked rajma		Drain rajma, add to curd gravy & season	Simmer on low heat, 11–12 min, stirring occasionally
600 ml water (for pressure cooking)	Pressure cook rajma with spices, 15–16 whistles
1 inch cinnamon
2 cloves
1 tej patta
2 green cardamoms
30 g ghee	Heat ghee, crackle cumin seeds	Add curd, stir constantly until ghee separates
½ teaspoon cumin seeds
⅛ teaspoon asafoetida (hing)	Turn off heat, add asafoetida & stir
200 g fresh full fat curd, beaten	Whisk curd until smooth
½ teaspoon turmeric powder	Add spice powders one by one, stir 1 min
½ teaspoon cumin powder
½ teaspoon garam masala
1 teaspoon Kashmiri chilli powder
1 teaspoon coriander powder
salt to taste

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