Saturday, November 12, 2011

Rajma (Red Kidney Bean Stew)

I often use both the dark red and the lighter red colored beans for this deliciously colorful dish. Rajma is traditionally served with a simple Pulav but is equally delicious served with plain rice or rotis. It also makes a lovely meal just by itself with a dollop of plain yogurt.

You can substitute Sambar/Rasam powders, Pav Bhaji Masala or Chana Masala spice mixes for the Garam masala; I have tried them all and all are good.

8 Servings


2 cups Red Kidney Beans
1-2 Tbsp Oil
1 Red Onion, finely chopped
1 Red Bell Pepper
1 Carrot, diced
2 - 3 Tbsp fresh Ginger, minced
1 or 2 Jalapeño or Serrano Chile, minced
11/2 tsp Sea Salt or to taste
1/2 tsp Turmeric
1/2 - 1 tsp Ground Red Pepper (cayenne)
1/2 tsp Paprika
4 ripe Tomatoes, finely chopped
1 Tsp Garam Masala (optional)
4 Tbsp fresh Cilantro, Garlic Chives or Green Onions finely chopped


Soak the beans overnight, drain, rinse and cook in fresh water to cover until soft but not mushy either in a pot or using a pressure cooker.

Heat the oil; cook the onions, green chiles and ginger with a pinch of salt until golden.

Stir in the spices and cook for about a minute.

Add the tomatoes and bell pepper and cook until they are soft.

Stir in the carrots and the beans with their cooking liquid; simmer for about 20 minutes stirring occasionally to make sure they do not burn.

Let rest for a few minutes.

Serve hot sprinkled with your favorite green herbs.

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