RECIPE: Rajma - curried kidney beans

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This is a famous dish from North India, the Indian version of Mexican chili -

except of course the Indian version is vegetarian and very much free of any

kind of meat! It's wonderful served over plain steamed rice - or perhaps steamed

rice that has been flavoured with 2 tbsp of cumin seeds roasted in 2 tsp ghee.

 

RAJMA

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Ingredients:

 

2 X 400gm cans kidney beans

3 medium onions, peeled and finely chopped

4 tomatoes, finely chopped

1 tsp ginger-garlic paste (1/2-inch gingerroot and 2-3 large cloves garlic,

grated)

1 tbsp coriander seeds

1 fresh green chilli

4 dried red chillies (or to taste)

1/2 teaspoon cumin seeds

1/4 tsp turmeric powder (optional)

10 black peppercorns, or to taste

1/2 tsp cinnamon powder

2 tbsp ghee (clarified butter)

1 tsp dried mango powder or amchoor (optional)

2 tsp salt or to taste

3 cups water (approx; can add more if reqd)

2 tbsp chopped cilantro for garnish (optional)

One cup boiled potatoes, cubed (optional)

 

Method

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1. Wash and drain the kidney beans. Mash 3-4 tbsp of the beans and set aside.

 

2. Fry the chopped onions in a tsp of oil until they become soft and

transparent.

 

3. Set aside 1/2 cup of the lightly fried onions, and grind the rest to a fine

paste along with the coriander seeds, chili peppers, cumin, turmeric,

peppercorns, and cinnamon.

 

4. Heat ghee in a large saucepan over medium-high heat. Fry the ginger-garlic

paste for about 30 seconds, then add the reserved fried onions and cook them

until they turn golden brown.

 

5. Add the chopped tomatoes and cook on low heat until they break down and

become mushy.

 

6. Next, add the ground paste and saute along with 2 tbsp water. Cook for 7-8

minutes, sprinkling a little more water if the mixture begins to stick to the

bottom of the pan. If you are using the boiled potatoes, add them now.

 

7. Add the kidney beans (not the mashed beans), stir for a while and add salt

and dried mango powder.

 

8. Pour 3 cups of water and add the crushed beans. Mix well and bring to a boil,

then turn the heat down to a simmer and let it bubble away for 10 minutes. Stir

occasionally. The consistency should be fairly thick. Garnish with chopped

cilantro, if you like.

 

9. Serve hot over steamed rice.

 

This recipe serves 4.

 

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