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Blogging Marathon# 30: Week 1/ Day 3 Theme: Cooking with Curd Dish: Rajma Mutter (Kidney Beans & Green Peas with Yogurt & Cream) As I was looking through 660 Curries for dishes to make with yogurt/ curd, I found a recipe that used Lotus root and I wanted to make because I've never cooked lotus root before. I remember seeing it in my local Korean store and went there this morning, but I was totally disappointed seeing dried out and almost rotten lotus roots.


Servings

46 serving

Total time

50 minutes


Ingredients

  • 2 cups Red Kidney beans (- cooked (I used rinsed and drained canned kidney beans))
  • 2 cups Green Peas ((I used frozen green peas))
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded
  • 2 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • supermarket roast chicken, approximately 200g once shredded
  • supermarket roast chicken, approximately 200g once shredded
  • 20 - 25 Curry leaves ((I didn't have any fresh curry leaves, so I skipped it))
  • 2 ginger (" , roughly chopped)
  • 2 chilies (Green)
  • 2 tsps rice flour ((can also use either cornstarch or besan/ chickpea flour))
  • to taste Salt


Method

  1. Combine coriander seeds, cumin seeds, peppercorns, fenugreek seeds, curry leaves, green chilies and ginger in a mortar. Pound with the pestle until a coarse paste forms.
  2. Heat 2tbsp ghee or oil in a medium sauce pan; add the pounded mixture and stir-fry to cook the spices without burning them, about 30 seconds. Add the kidney beans and green peas, mix well with the spices.
  3. Pour 1 cup of water and sprinkle the salt. Bring the mixture to a boil. Lower the heat and boil, uncovered, stirring occasionally, about 5 minutes.
  4. Combine the yogurt and cream in a small bowl and whisk them together. The fat in cream stabilizes yogurt and prevents it from curdling. Pour this mixture into the saucepan and continue to boil the curry, uncovered, stirring occasionally, until the kidney beans and green peas are tender, about 8-10 minutes.
  5. Whisk rice flour (cornstarch or besan) in 2tbsp of cold water, making sure that there are no lumps. Pour this into the curry and mix well, curry with thicken instantly, cook for 2 minutes and serve.

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