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
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
Ingredients:
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
Method:
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.
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.
No comments:
Post a Comment