RAZMAH/ RED BEANS:
Serving size: 3-4 people
- 1-cup razmah/red beans;
- 2 small onions,
- 2 cloves garlic,
- 1 piece of ginger,
- 1tsp. chili powder/marchwangan,
- ½ shonth/ginger powder,
- ½ badiyan/fennel powder,
- ½ tsp. zeera,
- 2-3 tbsp. of oil,
- Salt to taste
- 2 glasses of water,
(Note: For cooking any daal, my suggestion is to buy slow cooker or crock-pot, and put all ingredients together in Crock-pot and let daal cook all day or all night. If you leave daal in slow cooker before you go to work, it will be ready by the time you are home. Razmah/red beans, warimuth/ black beans, moong beans, channa /splitt peas beans,musoor /lentils beans etc. are all different kinds of daals).
- Pressure cook razmah till whistling starts.
- Turn the stove to low or medium heat.
- Cook for 11/2 hour.
- Cut small pieces of onion, garlic, and ginger and keep aside.
- Take oil in a pan.
- Fry in oil chopped garlic, ginger, onion and zeera.
- Add tomatoes to paste in oil and fry.
- Add chili powder, shonth, badiyan.
- Add onion paste to razmah in pressure cooker and boil for 15 minutes. Check softness of razmah before adding tadka (tomato, onion, garlic and ginger paste in oil); you might need more boiling time.
- Garnish it with cilantro when it is ready.
Serving size: 4 people
• 11/One cup of Razmah/red beans;
• 1tsp ledar/turmeric powder,
• 1 tsp shonth/ginger powder of badiyan/fennel powder,
• ½ of red chili powder/marchwangan,
• 1 tbs of oil,
• salt to taste,
• pinch of heeng/ asafetida,
2glasses of water.
• var/kashmiri masala (optional),
• Take all the above-ingredients in a pressure cooker and add 2
glasses of water.
• Pressure cook till whistling starts.
• Slow the heat.
• Cook for 1 hour.
• Open the pressure cooker only after pressure has dropped in cooker.
• Add var to Razmah/red beans;
• Put all the ingredients given above in slow cooker or crock-pot
and let it boil the whole day.
Suate with yogurt and oil or tomato paste and oil
- Note: If you have planned already to cook razmah and want to save time, then soak razmah overnight or for a couple of hours before cooking. You can also replace razmah with tinned razmah available in all supermarkets. This will save your time
of boiling or soaking the beans. All you have to add tadka to tinned razmah in a pan and boil.