Ramja Dal (Curried Kidney Beans)

[Guest guest]

Here is today's addition to the Vegetarian Indian Feast. Once again, it uses

both ghee (I prefer the vegetable ghee) and the previously posted recipe for

garam marsala spice posted Monday.

 

BL

 

Rajma Dal (Curried Kidney Beans)

(Chef at Worldwide Recipes)

 

2 cups (500 ml) dried red kidney beans

12 cups (3 L) water

1 Tbs (15 ml) turmeric

1/4 tsp (1 ml) cayenne pepper

1/4 cup (60 ml) vegetable oil

1 medium onion, finely chopped

3 Tbs (45 ml) finely chopped fresh ginger

2-4 cloves garlic, finely chopped

2 Tbs (30 ml) ground coriander seeds

1 tsp (5 ml) ground cumin

1 tsp (5 ml) garam masala (see recipe below)

3 medium tomatoes, chopped

Salt and freshly ground pepper to taste

1/4 cup (60 ml)vegetable ghee

1/4 cup (60 ml) chopped cilantro (coriander leaves)

 

Combine the beans and enough water to cover them by at least 1 inch (3 cm) in a

large pot and bring to a boil over high heat. Boil for 5 minutes and remove

from the heat. Soak the beans for 1 hour and drain. Add 12 cups (3 L) fresh

water to the beans and stir in the turmeric and cayenne. Bring to a boil over

high heat, reduce the heat and simmer partially covered until the beans are

tender, about 3

hours. Heat the vegetable oil in a skillet over moderate heat and saute the

onion, ginger, and garlic until the onions are golden brown, about 8 minutes.

Add the coriander seed, cumin, and garam masala and fry for 30 seconds. Add the

tomatoes and cook, stirring frequently, until the mixture is thick and most of

the liquid has evaporated. Add

a little of the cooking liquid from the beans to deglaze the pan and transfer

the tomato mixture to the pot with the beans, stirring to combine thoroughly.

Adjust the seasoning with salt and pepper and garnish by drizzling with

vegetable ghee and sprinkling with chopped cilantro.

 

Serves 6 to 8.

 

 

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My food,' said Yahshua, 'Is to do the will

of Him who sent me and to finish His work.

 

Yochanan 4:34

 

Baruch haba b'shem Adonai

 

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