Punjab x Mexico
Rajma chilli nachos
Sunday rajma piled onto chips with cheese and salsa. The beans are finally back in the Americas.
75 minTime
23 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 75 minutes come after.
Beans that travelled home3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original610kcal
23 gprotein
15 gfibre
75minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Pressure cook the soaked rajma with water and salt for 6 to 7 whistles, then 10 minutes on low. Let the pressure release naturally. The beans must be completely soft.
- 2Heat the oil, add cumin and bay leaf, then the chopped onion until golden. Add ginger garlic paste, 200 g tomato and the spices and cook until oil separates.
- 3Add the rajma with a little cooking liquid. Simmer 10 minutes, mashing some beans, until very thick.
- 4Mix the remaining tomato, raw onion, coriander, lemon and salt. Whisk the curd with roasted cumin.
- 5Heat the oven to 200°C. Spread half the chips on a tray, spoon over half the rajma and cheese, then repeat. Bake 8 minutes.
- 6Top with salsa, cumin curd and green chillies and serve straight away.
Serve it like this
Bring the tray to the table hot, with curd and salsa in small bowls if you prefer to add them as you eat.
