Punjab x Korea
Doenjang rajma chawal
Rajma chawal, now with a Korean bean paste whisper. Beans helping beans.
70 minTime
22 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 70 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original647kcalsame
22 gproteinsame
18 gfibresame
70minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Pressure cook the soaked rajma with 3 cups water and 1 tsp salt for 6 whistles on medium heat, then 10 minutes on low. Let pressure release naturally.
- 2Heat the oil and ghee on medium heat. Crackle cumin and bay leaf, then fry the onion 10 minutes until deep golden.
- 3Add ginger garlic paste and chilli, then tomato puree and the powdered spices. Cook 8 minutes on medium heat until oil separates.
- 4Add the rajma with its liquid, mash a few beans and simmer on low heat 15 minutes.
- 5Cook the rice in 3 cups water, covered on low heat, 12 minutes. Rest 5 minutes. Toss the cucumber with vinegar, sesame oil, sesame and a pinch of gochugaru.
- 6Take the rajma off the heat, loosen the doenjang with a ladle of gravy and stir it in with the garam masala. Swirl in the cream and top with spring onion.
Serve it like this
Mound rice on one side of a wide bowl, ladle the rajma beside it with a white cream swirl, and set the sesame cucumber in a small fan on top. Scatter spring onion over.
