Rajma (Kidney Bean Curry)

Name: Rajma (Kidney Bean Curry)
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 59 milliliters cilantro leaves, chopped; 1 teaspoon cumin seeds; 2 inches fresh ginger root, chopped; 2 teaspoons garam masala; 4 cloves garlic, chopped; 2 teaspoons ghee (clarified butter); 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground red pepper; 1 teaspoon ground turmeric; 473 milliliters dry red kidney beans; 1 large onion, chopped; 2 dried red chile peppers, broken into pieces; 8 servings salt to taste; 2 tomatoes, chopped; 2 Tbsps vegetable oil; 473 milliliters water; 1 teaspoon white sugar

Rajma (Kidney Bean Curry) requires roughly 1 hour and 10 minutes from start to finish. This recipe serves 8. This side dish has 124 calories, 5g of protein, and 5g of fat per serving. If you have cilantro leaves, tomatoes, chile peppers, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. Many people really liked this Indian dish.

Instructions

Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight.

Ingredients you will need

Kidney Beans

Water

Drain and rinse.

Grind the onion, ginger, and garlic into a paste using a mortar and pestle.

Ingredients you will need

Garlic

Ginger

Onion

Equipment you will use

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.

Ingredients you will need

Red Chili Pepper

Ground Coriander

Turmeric

Cumin Seeds

Whole Clove

Tomato

Onion

Ghee

Cooking Oil

Equipment you will use

Pressure Cooker

Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker.

Ingredients you will need

Kidney Beans

Water

Equipment you will use

Pressure 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.

Ingredients you will need

Ground Cayenne Pepper

Garam Masala

Cilantro

Sugar

Salt

Equipment you will use

Pressure Cooker

Equipment

Mortar And Pestle

Pressure Cooker

Ingredients

Servings:

59milliliters

cilantro leaves, chopped 1teaspoon

cumin seeds 2inches

fresh ginger root, chopped 2teaspoons

garam masala 4cloves

garlic, chopped 2teaspoons

ghee (clarified butter)1teaspoon

ground coriander 1teaspoon

ground cumin 1teaspoon

ground red pepper 1teaspoon

ground turmeric 473milliliters

dry red kidney beans 1large

onion, chopped 2

dried red chile peppers, broken into pieces 8servings

salt to taste 2

tomatoes, chopped 2Tbsps

vegetable oil 473milliliters

water 1teaspoon

white sugar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is David & Nadia Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 36 dollars.