Rajma (Red kidney Beans) curry
Course: Curry, Dals, MainCuisine: IndianDifficulty: EasyServings
4
servingsPrep time
3
hours20
minutesCooking time
40
minutesRajma is a popular curry in Punjab. Generally, it is eaten with rice; the dish is called rajma chawal.
Ingredients
1 cup kidney beans (rajma)
1 large onion – finely chopped
2 medium tomatoes – grated
2 tbs ginger – grated
2 tbsp garlic – finely chopped
2 green chillies – finely chopped
2 tbsp coriander leaves – finely chopped
1 tsp red chilly powder
1 tsp turmeric powder
1 tsp coriander powder
2 tsp garam masala
1/2 tsp hing
1 tsp cumin seed
Salt to taste
5 cup water
1/4 cup oil or butter
for garnish . lemon and coriander leaves
Directions
- Soak the kidney beans for 6 to 8 hours. Then, take a pressure cooker and add salt and hing. Keep at medium heat until you hear 3-4 whistles. Keep the lid closed, and then wait until cool.
- Take a pan and put oil in it. When the oil is heated, add cumin seeds and wait until they start crackling. Then add onions and mix until golden brown. Add tomatoes, green chilly, ginger, garlic, red chilly powder, turmeric, and coriander powder.
- When the oil starts rising, add the gravy to the pressure cooker.
- Stir. Add salt and garam masala according to your taste; you may not need to add any salt because we already added some when boiling the kidney beans.
- Make sure that the gravy isn’t too thick. If it is, add 1 cup boiled water. Simmer for about 10 to 15 minutes.
- Garnish coriander leaves and lemon, if you’d like, add ghee (butter).
- Ready to eat! Enjoy with rice and chapati.
Notes
- you can add spices to your own taste. The amounts in this recipe are for a more spicy curry.
