Here is the recipe of Madhra, a regional speciality from Himachal Preadesh. It’s Rajma cooked in Curd, which is the key ingredients of this recipe.
I went to Himachal Pradesh last year for a friend’s wedding and had it in a Dhaam, a traditional lunch that happens in Himachali Functions, be it a wedding or a D’day celebration or a big get gotether.
Whatever the ossacion it wolud be, you will be served the most delicious food in Pattals, the Disposable (& Nature friendly) Plates made from leaves. It was an amazing experience that I recently tried to live again in my home in Lucknow.
I asked the recipe from friends who belong to Himachal Pradesh and I was able to get the exact taste. You can follow the step by step process along with photos and prepare this at home. I hope you will love this one as well.
Preparation Time: 10 Minutes
Cooking Time: 30-35 Minutes
Serving: 4-5
Ingredients for Madhra:
| Ingredients | Quantity |
| Rajma/ Kidney beans | 250 gram |
| Water | 1 cup |
| Salt | to taste |
| Ghee | 1/2 cup |
| Curd/ Dahi | 1 kg |
| Turmeric powder | 1/2 teaspoon |
| Garam masala powder | 1 teaspoon |
| Dalchini powder | 1/4 teaspoon |
| Green cardamom powder | 1/4 teaspoon |
| Red chilly powder (optional) | 1/2 teaspoon |
Method:
1. Soak the Rajma overnight. Take the soaked Rajma with 1 cup water into pressure cooker and add salt.
2. Close the lid of the pressure cooker and pressure cook it on a high flame for one whistle, then keep the flame low and cook for 10-12 minutes or till the Rajma is properly cooked. Keep it aside
3. Heat the wok with ghee and add beaten curd.
4. Cook it on a medium flame, when it starts boiling add turmeric powder and salt.
5. Mix it well, and continue to cook it on medium flame till you get some solid particles in the curd.
6. Now keep the flame low, and cook it for another 7-8 minutes till the solid particle turns into light golden in the color as shown below in the image.
7. Add cooked Rajma along with leftover water in the wok and mix it well.
8. Add garam masala powder, dalchini powder, green cardamom powder and red chilly powder. Mix it well. Cook covered on low flame for 2-3 minutes. If you want gravy in this dish add some water, or if you don’t want let it cook till the water evaporates. Now delicious Rajma Madhra is ready to serve. Serve hot with chapatti and rice.
9. Enjoy!!
