Name: Zafrani Rajma aur Sahjan de Fermented Dum-Vada
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Red Kidney Beans (Rajma), soaked for 8 hours and ground to a thick batter; 1/2 cup Split Black Gram (Urad Dal), soaked for 4 hours and ground; 1/2 cup Sweet Potato (Shakarkandi), finely grated; 3 Drumstick pods (Sahjan), boiled and pulp extracted (approx. 1/4 cup); 1/2 tsp Saffron strands, soaked in 2 tbsp warm water; 1 tbsp Groundnut oil; 1 tsp Shahi Jeera (Caraway seeds); 2 pieces Stone Flower (Kalpasi/Patthar Phool); 1 Star Anise; 1 tbsp White Sesame seeds (Til); 1 tbsp Poppy seeds (Khus Khus), soaked and ground to paste; 2 Green chillies, slit; 1/2 inch Ginger, grated; 1 tsp Tamarind paste; 1/2 cup Fresh Coconut, grated; 8-10 Curry leaves; Salt to taste

The Preparation

Step 1

Step 1 — Combine the ground Rajma batter and Urad Dal batter. Mix well and set aside in a warm place to ferment for 6–8 hours until light and slightly bubbly.

Step 2

Step 2 — Fold the grated sweet potato, drumstick pulp, ginger, and half of the saffron water into the fermented batter. Season with salt. The batter should be thick enough to hold shape.

Step 3

Step 3 — Grease a steaming plate or small idli molds with groundnut oil. Pour the batter and steam for 12–15 minutes on medium-high heat until a skewer comes out clean.

Step 4

Step 4 — Once steamed, cut into squares or keep as rounds. In a heavy-bottomed pan, heat groundnut oil. Add shahi jeera, star anise, stone flower, and curry leaves. Let the spices release their aroma.

Step 5

Step 5 — Add the poppy seed paste, sesame seeds, and green chillies. Sauté for 1 minute on low heat. Add the remaining saffron water and tamarind paste.

Step 6

Step 6 — Toss the steamed rajma cakes in this tempering. Cover with a tight-fitting lid and let it 'Dum' cook on the lowest heat for 3–4 minutes, allowing the Hyderabadi spice aromatics to penetrate the protein cakes.