India x Brazil
Rajma feijoada with farofa
Brazil's Saturday bean pot meets Punjab's Sunday rajma. The weekend is now three days long.
75 minTime
18 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 75 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original514kcalsame
18 gproteinsame
18 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Pressure cook the soaked rajma with 4 cups water, the bay leaves and 1 tsp salt on medium heat for 6 whistles, about 25 minutes. Let the pressure release naturally.
- 2Heat the ghee on medium heat, add cumin, then two thirds of the onion. Cook 10 minutes until deep golden. Add ginger and half the garlic for 1 minute.
- 3Add the tomato, Kashmiri chilli, smoked paprika and garam masala and cook 6 minutes. Tip in the rajma and its liquid and simmer on low heat for 15 minutes, mashing a ladleful.
- 4Cook the rice in 2 1/2 cups water with a pinch of salt on low heat, covered, for 12 minutes.
- 5Melt the butter on medium heat, add mustard seeds and curry leaves, then the rest of the onion. Cook 3 minutes, add cassava flour and a pinch of salt and toast 5 minutes, stirring.
- 6Stir fry the greens with the rest of the garlic in the pan on high heat for 2 minutes.
- 7Serve rajma over rice with greens, a spoon of farofa and orange slices.
Serve it like this
Spoon rice to one side of a wide plate and ladle rajma alongside. Add a tangle of greens, a line of farofa and two orange slices overlapping on the rim.
