Rajma Kidney Bean Dal Recipes
RAJMA - KIDNEY BEAN DAL
Delicious, creamy rajma, or kidney bean dal in about an hour.
Provided by The Bearded Hiker
Categories Main Course
Number Of Ingredients 17
Steps:
- In your pressure cooker add the first 13 ingredients. Yep, just throw it in the pot. Give a good stir.Set to high pressure for 45 minutes or use your Bean setting if you have one. Let the pressure come down naturally.
- Carefully remove the lid and remove the pepper, if using.Stir in the cream, lime juice and cilantro. Turn on the keep warm setting. Let it sit around for 10 minutes or so and give another stir. If you want it thicker, use your simmer/saute feature to get to the thickness you want. Or you can mash a few beans with a bean smasher.
- Serve over cooked rice or with pita or naan.
RAJMA (KIDNEY BEAN CURRY)
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
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
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