Monday, July 14, 2014

Rajma Masala (Curried Kidney Bean)【炖大红豆】



Rajma was the very first Indian food I learnt to cook, and remained one of my best dishes. The funniest thing is that I realized I have never write a recipe of it after all these years.
Its about time.. I guess.

The secret to a good pot of Rajma (Kidney Bean Stew) is in the simmer, the longer you simmer it, the better it taste!

Rajma是印度北方尤其是邦杰邦的一个家常菜,大红豆有很好的纤维素,是个高营养的杂粮。平时炖上一锅大红豆,可以净吃,可以配米饭和面饼,还可以稍微压成泥,和玉米片一起当零食呢!

这个豆子做法不难,主要是火候要足。从前莫卧儿王朝的厨师们每天夜晚休息前会把一锅大红豆处理好,加盖密封然后放到已经燃烧一整天的Tandoor炉子上,火不扑灭,让炉子剩余的炭火慢慢焖炖,开始炉子的火还是旺的,然后渐渐熄灭火苗变得越来越小,最后,就剩下残留的遗温慢慢焖炖。

这就是这个豆子炖得特别香的诀窍了。第二天一早,厨子们再升火炉之前。一锅火候十足,味道十足的Rajma就已经炖好啦!

Ingredients:
1 cup Rajma/Kidney Bean or two cans of canned Kidney bean.
1-2 Tomatoes (2 for Roma, 1 for normal tomato)
1 Onion
3-4 Green Chilli
1/2 inch of ginger root
3-4 Clove of garlic
1 Bay leave

Seasoning:
1 pinch Hing/asafoetida
1 tsp Coriander Powder
1/2 tsp Garam Masala
1/2 tsp Haldi/Turmeric Powder
1/2 tsp Chilli Powder
Salt to taste (Approximately 1 tsp)

材料:
1 大杯 大红豆 (Rajma/Kidney Bean)或两听罐头大红豆
1-2 只 番茄(中型的两只,大型的一只)
1 只 洋葱
3-4根 青辣椒
1/2寸 姜块
3-4瓣 蒜瓣
1片 桂叶

调味:
1撮 阿魏胶 (Hing/asafoetida)
1 小勺 芫荽粉 (Coriander Powder)
1/2 小勺 印度五香粉 Garam Masala
1/2 小勺 黄姜粉 (Haldi/Turmeric Powder)
1/2 小勺 辣椒粉 (Chilli Powder)
盐适量 (大约 1.5 小勺)





1. Soaked kidney bean overnight, and make sure the beans are all submerged at least 2-3 inches below water.

2. Next morning, wash and drained, add 2-3 cups of water,add 1/2 tsp of salt and pressure cook for 10-12 minutes. Let gas release naturally.

1.前一晚把豆子洗干净泡水,水要没过豆子至少2-3寸,确保豆子吸足水份,泡一个晚上。

2. 第二天早上,洗干净沥干豆子。加2-3杯水和小半勺盐用高压锅出气之后压10-12分钟。自然出气然后备用。



3. Blend together tomato, onion, chili, ginger and garlic with a little water into a smooth paste.

4. In a heavy bottom cooking pot heat up about 3 tbsp of cooking oil, add a pinch of asafoetida (hing), 1 bay leave, and fry for a bit.

5. Pour the blended paste and cook until oil separated at the edge, add coriander powder, turmeric powder, chili powder and remaining salt.

Note:DO NOT add Garam Masala as yet.

6. Now pour the cooked kidney beans and water into the pot with spices, add another 1-2 cups of water, bring to boil, turn down the heat, and cook for at least 1 hour, now add Garam Masala,and cook for at least another 20 minutes or till it reaches good consistency.


3. 第二天把番茄,洋葱,辣椒,姜和蒜用搅拌机搅拌成糊状。

4. 然后在一口厚重的锅子里,加入大约3大勺的油,撒入阿魏胶,加入桂叶,稍微煸炒。

5. 倒入番茄洋葱糊,煮至边上泛油。然后加入芫荽粉,黄姜粉,辣椒粉和盐,翻匀。

切记:Garam Masala这个时候不要下。

6. 把豆子和煮豆子的水一起倒入锅内,再加1-2杯清水,大火煮滚,转小火炖1个小时,然后加入Garam Masala,再炖20分钟左右,或至浓稠。有条件的话,最小火焖炖2-3个小时更好。

Add a small piece of butter before serving makes it even more heavenly!
吃的时候加一小块黄油更香噢!



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