RANDOM | FICTION | DRABBLE | DAY 194
The Rajma Chawal Chronicles: Mumbai Edition
Stirring hearts and pots
Random Drabble Challenge Word: Freak
Twist: Include a recipe
A drabble is a 100-word, short fictional story. It is all about exploring, creating and experimenting.
In the cozy kitchen of their Mumbai apartment, Amrita and her daughter, Meera, stirred the simmering pot of rajma, filling the air with the comforting aroma of spices.
Amrita’s deft hands sprinkled a secret ingredient as Meera peeked over her shoulder.
“What’s that, Ma?” she asked, eyes wide with curiosity.
She winked; her smile mischievous. “A pinch of love and a dash of nostalgia. That’s how you make it perfect, Beti.”
Meera chuckled, stirring the pan beside her mother’s. “You’re a Rajma Chawal freak, aren’t you?”
Amrita laughed heartily. “Guilty as charged! Now, focus on your rice; it’s almost done.”
Glossary
- Kidney beans are called Rajma in Hindi, which is one of our Indian languages.
- Rice is called chawal in the same lingo.
- Daughter means Beti in Hindi as well.
- Rajma Chawal is a famous dish in North India as well as Punjab.
Recipe
Ingredients:
- 1 cup Rajma (red kidney beans), soaked overnight or for at least 8 hours
- 1 cup Basmati rice, washed and soaked for 30 minutes
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2–3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2–3 green chillies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder (adjust to taste)
- 1 teaspoon garam masala powder ( hot spice powder )
- 1 bay leaf
- Salt to taste
- Fresh coriander leaves for garnish
- 2 tablespoons cooking oil or ghee ( clarified butter )
Instructions:
1. Preparing the Gravy:
- Drain the soaked rajma and rinse well. In a pressure cooker, add rajma with enough water to cover them by about an inch. Add salt and a pinch of turmeric powder.
- Pressure cook for about 15–20 minutes until the rajma is soft and cooked through. Set aside.
2. Preparing the Gravy:
- Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add minced ginger, garlic, and green chillies. Sauté for a few minutes until the raw smell disappears.
- Add tomato puree, turmeric powder, and red chilli powder, and cook until oil separates from the masala.
3. Combining Rajma and Gravy:
- Add the cooked rajma along with its water (adjust consistency as needed).
- Mix well, bring to a boil, then simmer for 10–15 minutes until flavours meld together and the gravy thickens slightly.
- Add garam masala powder and adjust the salt to taste. Simmer for another few minutes.
4. Cooking Rice:
- In a separate pot, bring 2 cups of water to a boil. Drain the soaked rice and add it to the boiling water, along with a pinch of salt and a teaspoon of ghee (optional).
- Cook rice on medium heat until the water is almost absorbed. Cover with a lid, reduce heat to low, and cook for another 8–10 minutes until the rice is fluffy and fully cooked.
5. Serving:
- Serve hot rajma along with steamed basmati rice.
- Garnish with freshly chopped coriander leaves.
This story is inspired by Nancy Oglesby's random drabble challenge and its associated word “freak.”
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