Madra magic from Himachal

Pushpesh Pant

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Invited to curate an epic banquetbytheIndia International Centre,we were confronted by the challenge to ensure a spread that was truly representative of the places and events in that grand narrative. Historic cities like Kashi and Mathura and regions like Magadh and Anga were not the problem.

It was the ‘minor’ characters and off-the-beaten track locations that had us squirming. The hours spent in archival research finally rewarded us with unexpected riches.

Rajma Madra is one such gem. It continues to be the jewel in the crown in the traditional dhaam served in celebratory feasts in Himachal Pradesh.

Those of us who have forgotten the Amar Chitra Katha rendering of The Mahabharata and are daunted byBibek Deb Roy’s 12 volumes (for us unputdownable) translation may need reminding that Kunti’s co-wife Madri hailed from Madra that forms a part of present day Himachal Pradesh.

Rajma Madra

Ingredients:

Rajma   1 cup

Curd (thick, whisked) 1-1/2 cup

Ghee     1 cup

Coriander seeds     2 tsp

(Freshly ground coarsely)

Red chili powder       1 tsp

Almonds         1/4 cup

Cashew nuts     1/4 cup

Raisins             1/4 cup

Dried coconut (sliced thinly) 1/4

Green cardamom seeds           1 tsp

Salt                   To taste 

Method:

Soak rajma overnight and pressure cook till done to taste. Heat ghee in a thick-bottommed pan, add dahi and cook on high-flame stirring constantly to avoid curdling, pouring the whisked dahi in steady stream. When dahi is cooked, add rajma along with all the spices and salt. Put in the raisins along with cardamom seeds. Cook for about 10 minutes on low medium heat. Adjust seasoning and put in almonds, cashew nuts and coconut. Mix well and splurge with roti or steamed rice. We treat this sinfully rich repast as a one-dish meal!