Red Kidney Beans Curry

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Red Kidney Beans Curry

(Rajma Masala)

 

Red kidney beans (Rajma) curry served with hot steamed rice makes for a

yummy treat! It is a very popular dish, especially in every home in Punjab

(northern region of India).

 

Serves: 4

Cooking time (approx.): 30 minutes

Style: North Indian Vegetarian (Punjabi)

 

2 cup(s) red kidney beans soaked overnight

4 cups water

2 medium onion(s) finely chopped

2 bay leaves (optional)

1 tablespoon(s) each of finely chopped ginger and garlic

½ teaspoon(s) each of asafoetida and turmeric powders

1 teaspoon(s) cumin seeds

2 teaspoon(s) red chilli powder

2 big tomato(es) finely chopped

1 teaspoon(s) each of hot spice mix (garam masala) and cumin powders

2 tablespoon(s) coriander powder

3 tablespoons oil

salt to taste

finely chopped coriander leaves for garnishing

 

 

Drain the soaked red kidney beans and wash them well. Place them in a

pressure cooker (for speedy cooking). Add the water and some salt. Close the

cooker and cook on high level. After one whistle, cook on low level for

about 10 minutes or till the beans are soft.

 

Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin

seeds. Add the bay leaves (optional), asafoetida and chopped ginger-garlic.

Fry briefly. Add the chopped onions and fry till they are golden brown. Add

all the spice powders except hot spice mix. Add the chopped tomatoes. Fry

till the oil separates. Add the cooked red kidney beans along with its

stock, sprinkle salt, mix well and cook on medium level for about 15

minutes.

 

Add the hot spice mix. Cover and cook on medium level for about 5 minutes.

Garnish with finely chopped coriander leaves.

 

TIP: In the absence of a pressure cooker, the beans can be cooked in a

normal pot. However this would take at least double the time.

 

Serve hot with: Cumin Rice (Jeera Chawal), white rice or Roti.