Punjab x United States
Rajma chilli with makki cornbread
Rajma chawal went to a Texas cook off and brought its own cornbread.
100 minTime
23 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 100 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original561kcalsame
23 gproteinsame
16 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Drain the soaked rajma and pressure cook with 750 ml water and 1 tsp salt for 6 to 7 whistles on medium heat. Let the pressure release naturally.
- 2Heat the oil in a heavy pot on medium heat. Cook the onion 8 minutes, add the garlic, ginger and capsicum and cook 3 minutes.
- 3Add the chipotle, chilli powder, cumin, coriander and oregano and cook 1 minute on medium heat. Add the tomato and jaggery and cook 10 minutes.
- 4Add the rajma with its cooking water and 1/2 tsp salt. Simmer at a gentle simmer 20 minutes, crushing a few beans.
- 5Heat the oven to 200°C. Whisk the makki atta, maida, baking powder and remaining salt. Stir in the buttermilk, egg, most of the butter, corn and green chilli until just mixed.
- 6Brush a 20 cm tin with the remaining butter, pour in the batter and bake in the oven at 200°C for 22 to 25 minutes.
- 7Serve the chilli topped with hung curd, cheddar and spring onion, with cornbread squares.
Serve it like this
Ladle into a deep bowl, top with a swoosh of hung curd, cheddar and spring onion, and lean a warm wedge of cornbread against the rim.
