Dham Rajma
Red kidney bean curry cooked in yogurt gravy for Chamba dham feast. Slow-simmered with whole spices.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- coriander powder — 1 tsp (ground)
- salt (optional) (whole)
- Turmeric Powder — 0.5 tsp (ground)
- Ginger — 1 tsp (ground)
- fennel powder — 2 tsp
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- kidney beans — 250 g (whole)
- Curd — 280 g (whole)
Tempering
- Cumin Seeds — 1 tsp (whole)
- Ghee — 45 g
- cinnamon stick (optional) — 1 g
- Asafoetida — 0.5 g
Method
- Soak the rajma (kidney beans) overnight in water. Drain and pressure cook with turmeric and a little salt until soft, about 25-30 minutes.
- Whisk the curd until smooth to prevent it from splitting during cooking.
- Heat ghee in a heavy-bottomed pan. Add cumin seeds, hing and cinnamon stick and let them sizzle.
- Lower the heat and stir in the whisked curd, coriander powder, red chilli powder, and fennel powder. Cook gently, stirring continuously so the curd does not split.
- Add the boiled rajma along with its cooking liquid. Simmer on low heat for 20-25 minutes, stirring often, until the gravy thickens and turns creamy.
- Stir in the ginger and adjust salt. Garnish with coriander leaves and serve hot with steamed rice as part of the Dham thali.
Common questions
- Dham Rajma ko English mein kya kehte hain?
- चम्बा धाम राजमा ko English mein Dham Rajma likhte hain.
- Ek plate Dham Rajma mein kitni calories hoti hain?
- 245 kcal per plate.
- Kitna time lagta hai?
- 525 min lagta hai — 480 min taiyari, 45 min pakana.