Rajma Indian Red Kidney Bean Curry Recipes

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RAJMA (KIDNEY BEAN CURRY)



Rajma (Kidney Bean Curry) image

Rajma is comfort food at its best. I like rajma best with simple jeera (cumin) rice. Of course, some roti would be great too. When I was in college, I ate rajma at least once a week. Cheap, nutritious, and comforting. What is not to like?

Provided by SUSMITA

Categories     World Cuisine Recipes     Asian     Indian

Time 1h10m

Yield 8

Number Of Ingredients 19

2 cups dry red kidney beans
1 large onion, chopped
4 cloves garlic, chopped
1 (2 inch) piece fresh ginger root, chopped
2 tablespoons vegetable oil
2 teaspoons ghee (clarified butter)
2 dried red chile peppers, broken into pieces
1 teaspoon cumin seeds
6 whole cloves
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tomatoes, chopped
2 cups water
1 teaspoon white sugar
salt to taste
2 teaspoons garam masala
1 teaspoon ground red pepper
¼ cup cilantro leaves, chopped

Steps:

  • Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
  • Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
  • Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
  • Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 34.2 g, Cholesterol 2.8 mg, Fat 5.5 g, Fiber 8.6 g, Protein 11.3 g, SaturatedFat 1.3 g, Sodium 34.9 mg, Sugar 3.3 g

RAJMA (INDIAN RED KIDNEY BEAN CURRY)



Rajma (Indian Red Kidney Bean Curry) image

This is a quick and easy curry made from red kidney beans. Served with either naan (flatbread) or rice. Rajma masala is sold at most food stores in the international section.

Provided by redz1985

Categories     Curries

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 (8 ounce) cans red kidney beans, undrained
2 teaspoons canola oil or 2 teaspoons corn oil
1 teaspoon cumin
1 teaspoon garlic, chopped
1/2 teaspoon gingerroot, chopped
1 (14 ounce) can tomato sauce
1/2 chopped onion
1 tablespoon rajma, masala if desired (or more) (optional)
1/2 teaspoon salt
1/2 teaspoon chili powder (optional)
sliced onion (to garnish)
1 tablespoon chopped coriander (to garnish)

Steps:

  • In a medium pot, heat oil. When hot, add cumin.
  • Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.
  • Add onions and stir until onion turns clear and add the tomato sauce.
  • Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
  • Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.
  • Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.
  • You adjust the spices accordingly, while tasting along.
  • Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!

Nutrition Facts : Calories 409.9, Fat 6.4, SaturatedFat 0.6, Sodium 1637, Carbohydrate 70.3, Fiber 20.3, Sugar 10.4, Protein 22.9

RAJMA DAL: RED KIDNEY BEAN CURRY



Rajma Dal: Red Kidney Bean Curry image

Rajma dal is a popular red kidney bean curry from India that is incredibly easy to make. Get the recipe for this rustic, simple, and spicy dish.

Provided by Petrina Verma Sarkar

Categories     Lunch     Side Dish     Dinner     Entree

Time 1h

Yield 6

Number Of Ingredients 17

2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 medium onions, finely chopped
2 inches ginger, peeled and julienned
6 cloves garlic , minced
2 fresh green chilies, stemmed, and chopped fine
2 large tomatoes (cored and chopped into 1-inch cubes)
2 teaspoons coriander (ground)
1 teaspoon cumin (ground)
1 teaspoon garam masala
1/4 teaspoon turmeric (ground)
2 (15.5-ounce) cans red kidney beans (drained, rinsed under running water)
2 cups warm water
1 pinch asafetida
Salt, to taste
Garnish: fresh coriander (cilantro; leaves, chopped)
Serving suggestion: cooked rice , kachumber salad

Steps:

  • Gather the ingredients.
  • In a deep pan, heat the oil and add the cumin seeds. When they stop sizzling, add the onions and fry until soft and translucent, about 5 minutes.
  • Add the ginger and garlic and fry for 2 minutes.
  • Add the green chiles, tomatoes, coriander, cumin, garam masala, and turmeric, and fry until the oil separates from the masala, about 10 minutes.
  • Add the red kidney beans, warm water, and asafetida, as well as the salt to taste. Cook until the beans are soft, and the sauce has reduced a bit to your desired consistency, about 25 minutes.
  • Mash some of the beans roughly to thicken the sauce.
  • Garnish with cilantro and serve hot with rice and kachumber salad.

Nutrition Facts : Calories 194 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 8 g, Protein 9 g, SaturatedFat 0 g, Sodium 109 mg, Sugar 4 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

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