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Tuesday, April 29, 2014

Kidney Beans Recipe


Ingredients:
1 cup kidney beans(or rajma)
2 1/2 cups water or enough for cooking kidney beans
2 whole cloves
1" stick of whole cinnamon
2 or three bay leaves
2 tablespoon oil
3/4 cup chopped onions
1 teaspoon grated ginger
2 green chilies or to taste
1 clove of chopped garlic
1/2 teaspoon turmeric powder
2 teaspoon garam masala
1 teaspoon dry methi leaves
1 cup crushed canned tomato
2 tablespoon tamarind concentrate
1/2 teaspoon baking soda
1 teaspoon salt
a few cilantro leaves also called hara dhania

Preparation:  Soak kidney beans in water for 2 hours before cooking.
To a pressure cooker on medium heat with 2 tablespoon of oil add the whole cloves, cinnamon stick and bay leaves and wait for it to start sizzling, after it starts sizzling add the chopped onions and saute it until the onions are light brown.  After the onions have turned light brown add the ginger and green chilies and saute for a few seconds, add the chopped garlic and saute for another few seconds, next add the turmeric powder and garam masala and mix for a few seconds.  Next add the tomato mix add the dry methi leaves and let it cook for 2 minutes.  Add the soaking kidney beans, tamarind concentrate and baking soda and cook for 10 to 12 minutes or until the kidney beans are cooked.  After the kidney beans are cooked add water if needed, salt and cilantro leaves and wait for it to come to a boil, turn the heat off and serve.  Serves 4.

2 comments:

  1. I just finished this Rajma for lunch and it was delicious. I rarely make Rajma because it is so time consuming, but this recipe is very simple and it has all the complex taste I look for in Rajma. My husband requests I make it more often and gave it his approval. Thank you for your wonderful and easy recipes. Next to try is your mother's coconut chutney !

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  2. Thank you so much for your comment. It is so nice to hear from someone who has tried out my recipes. Please let me know how the chutney turns out

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