Name: Rajma-Tempeh Khaman with Arbi and Mathania Mirch Kadhi
Prep time: 10 h
Cook time: 30 min
Total time: 10 h 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup dried Rajma (Kidney Beans), soaked and ground into a coarse paste; 1/4 cup Urad Dal, soaked and ground into a smooth paste; 100g Tempeh, crumbled into small pea-sized bits; 100g Arbi (Colocasia), boiled, peeled, and sliced into rounds; 1 cup Cashew curd (or any vegan unsweetened yogurt), whisked; 2 tbsp Besan (Gram Flour); 2 tsp Mathania Red Chili powder (or high-quality Degi Mirch); 1 tbsp Mustard Oil; 1 tsp Ker (dried desert berries), soaked; 2 tbsp Sangri (dried desert beans), soaked and boiled; 1/2 tsp Kalonji (Nigella seeds); 1/2 tsp Saunth (Dried ginger powder); 1 tsp Amchur (Dry mango powder); 1/4 tsp Asafoetida (Hing) - ensured Gluten-free version; 1/2 tsp Turmeric powder; Salt to taste; Fresh coriander and crushed roasted Papad for garnish

The Preparation

Step 1

Step 1: Combine the Rajma paste and Urad Dal paste in a bowl. Mix well, cover, and leave in a warm spot to ferment for 8-10 hours until the batter is airy and slightly sour.

Step 2

Step 2: Fold the crumbled tempeh, salt, and a pinch of turmeric into the fermented batter. Do not over-mix to preserve the aeration.

Step 3

Step 3: Grease a steaming tin with a drop of mustard oil. Pour the batter into the tin (about 1-inch thick) and steam for 15-18 minutes until a skewer comes out clean. Once cooled, cut into squares. This is your high-protein 'Khaman'.

Step 4

Step 4: For the Kadhi, whisk the cashew curd with besan, saunth, amchur, and 1.5 cups of water until lump-free.

Step 5

Step 5: Heat mustard oil in a heavy-bottomed pan until it reaches smoking point, then cool slightly. Add kalonji, asafoetida, and 2-3 whole Mathania chilies.

Step 6

Step 6: Add the sliced arbi, ker, and sangri. Sauté for 2 minutes until the arbi develops a light golden crust.

Step 7

Step 7: Lower the heat and slowly pour in the yogurt-besan mixture, stirring continuously to prevent curdling. Add Mathania chili powder and salt.

Step 8

Step 8: Simmer the kadhi for 8-10 minutes on low heat until it thickens and the raw smell of besan disappears. The arbi will absorb the spicy, tangy flavors.

Step 9

Step 9: Place the Rajma-Tempeh Khaman squares into serving bowls and pour the hot Arbi-Sangri Kadhi over them. Garnish with fresh coriander and a sprinkle of crushed papad for texture.