RAJMA DAL: RED KIDNEY BEAN CURRY
Steps:
- Gather the ingredients.
- In a deep pan, heat the oil and add the cumin seeds. When they stop sizzling, add the onions and fry until soft and translucent, about 5 minutes.
- Add the ginger and garlic and fry for 2 minutes.
- Add the green chiles, tomatoes, coriander, cumin, garam masala, and turmeric, and fry until the oil separates from the masala, about 10 minutes.
- Add the red kidney beans, warm water, and asafetida, as well as the salt to taste. Cook until the beans are soft, and the sauce has reduced a bit to your desired consistency, about 25 minutes.
- Mash some of the beans roughly to thicken the sauce.
- Garnish with cilantro and serve hot with rice and kachumber salad.
Nutrition Facts : Calories 194 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 8 g, Protein 9 g, SaturatedFat 0 g, Sodium 109 mg, Sugar 4 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
RAJMA (KIDNEY BEAN CURRY)
Rajma is comfort food at its best. I like rajma best with simple jeera (cumin) rice. Of course, some roti would be great too. When I was in college, I ate rajma at least once a week. Cheap, nutritious, and comforting. What is not to like?
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 1h10m
Yield 8
Number Of Ingredients 19
Steps:
- Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
- Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
- Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
- Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 34.2 g, Cholesterol 2.8 mg, Fat 5.5 g, Fiber 8.6 g, Protein 11.3 g, SaturatedFat 1.3 g, Sodium 34.9 mg, Sugar 3.3 g
PUNJABI RAJMA (KIDNEY BEANS)
This is my version of a recipe from the Hare Krishna website(www.harekrsna.com). This site is a goldmine for Indian vegetarian recipes. I also love the fact that Hare Krishna cooking doesn't use garlic and onions (which I do love), but substitute Hing or asafoetida powder. It's great when you're too lazy to chop/cry while chopping, and hing has its own healthy properties. I believe it is supposed to be an anti-flatulent for one thing. This dish is sort of like an Indian bean chili (an oxymoron for some). I ate it mixed with some basmati rice I cooked in my rice cooker with a small piece of cinnamon stick and a couple of green cardamom pods. My husband ate it with tortilla chips the next day. Some of the elements of the recipe were vague in the original recipe, so use your judgement! The cooking time is just a guess, and depends on your taste.
Provided by Shalabhanjika
Categories Beans
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and drain kidney beans.
- Heat the oil on medium to medium high.
- Add cumin seeds, ginger, and chilies. Sautee until cumin seeds darken, about one minute, or how you like.
- Add tomatoes with the water from the can. Simmer uncovered until the liquid has reduced quite a bit, again to your preference. The longer you simmer, the tastier it will be!
- Add the rest of the spices and mix well.
- Add the kidney beans and mix well.
- Add the water. Simmer uncovered until the liquid has evaporated to the consistency you like. Feel free to add more water, or add less to begin with.
- About 15 minutes before you expect it to finished, add the chopped cilantro and stir.
- Garnish with the rest of the cilantro when you are ready to eat it!
Nutrition Facts : Calories 353.4, Fat 8.4, SaturatedFat 1.1, Sodium 1193.5, Carbohydrate 53.9, Fiber 17.4, Sugar 6, Protein 19.2
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RAJMA (PUNJABI RED KIDNEY BEANS) RECIPE | DELICIOUS.
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5/5 (2)Category Dinner Inspiration in 20 MinutesCuisine Indian RecipesCalories 210 per serving
- Soak the kidney beans overnight in plenty of cold water, then drain and rinse. Simmer the beans over a medium heat in 1 litre water with 1 tsp salt until tender (about 11⁄2 hours), then drain and reserve the liquid. Heat the oil in a frying pan and fry the cardamom pod and onions for about 5 minutes until golden brown. Add the garlic and ginger pastes, then cook until the oil separates from the mixture.
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- Simmer on a low heat for about 10-15 minutes. Sprinkle with the garam masala, then simmer for 5 minutes more, adding more bean water if it’s too dry. Serve sprinkled with the rest of the coriander.
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