Southern-Style Rajma (Indo-American)

Southern-Style Rajma

Also pictured: Carrot Halwa

I love Southern food, and I love Punjabi food. Etouffee, gumbo, rajma, dal makhani–yum. To me, these two cuisines naturally and lazily lay their arms across one another. Like kimchi to the street taco, the fusion was fated to be delicious.

If you want to try the real-deal Rajma (red bean curry), check out my recipe by clicking here.

Southern-Style Rajma

Special Ingredients: Andouille sausage, black-eyed peas,
Special Tools: Grater (or blender or food processor)

For 4-12 hours soak in sufficient water to keep covered:

  • 1 cup black-eyed peas
  • 1/2 tsp asafoetida (hing)

Note: Black-eyed peas are softer than other dried beans, so worst case scenario, increase your cooking time if you haven’t had a chance to soak them properly.

In a pressure cooker (lid off), on medium heat, add:

  • 2 tbsp olive oil
  • 1 tsp cumin seeds

When cumin seeds are browned, add:

  • 2 tbsp ginger-garlic paste
  • 1 onion, chopped (I used yellow)

When onions are soft (5-10 minutes), add:

  • 1, 14-oz can of diced tomato (or 3 fresh, chopped tomato)
  • 1.5 tsp salt
  • 1 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp cayenne powder
  • 1/4 tsp methi powder
  • 1/4 tsp cloves

Cook tomatoes for 10-15 minutes. 

(Optional, but recommended) Blend tomato/onion mixture to a smooth sauce.

Return to pressure cooker:

  • Tomato-onion mixture/sauce
  • The black eyed peas and the water they were soaking in

Cook for 2 whistles, or until soft. Once beans are soft, remove lid and add:

NoteIf bean is too watery, cook down until the broth is a nice thick soup-y consistency.

  • 1 package Andouille sausage (5 sausages), diced or sliced

Cook until sausage has heated through. Enjoy!

Adjust salt to taste. Serve with white rice.

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