Rajma Kidney Beans With Green Peppers 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 (KIDNEY BEANS) WITH GREEN PEPPERS



Rajma (Kidney Beans) With Green Peppers image

I found this on an Indian food blog and it looked interesting. Haven't tried it, but modified the ingredients slightly to make them more American-kitchen friendly.

Provided by windhorse23

Categories     Curries

Time 25m

Yield 2 serving(s)

Number Of Ingredients 16

15 ounces red kidney beans
2 medium green peppers (chopped small)
1 medium onion
2 garlic cloves (grated)
1 teaspoon fresh ginger (grated)
1 medium tomatoes, chopped
1 red chili pepper
1 green cardamoms
1 pinch asafoetida powder
1/4 teaspoon cumin seed
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder
1/2 teaspoon coriander powder
1/2 teaspoon garam masala
1 teaspoon vegetable oil
salt

Steps:

  • Rinse and drain the beans. Heat oil and saute cumin seeds, red chilli and green cardamom briefly.
  • Next, put in the ginger, garlic and saute for a couple of minutes. Add the onions and fry till they turn translucent. Add tomatoes, green peppers and let it cook for another 2-3 minutes, covered, on medium heat. Then add the kidney beans.
  • Mix the powdered spices together in a bowl and add. Stir fry till it all mixes together. Add about 1/4 cup water and close the lid. Let it cook for about 5-6 minutes on medium.
  • Add salt and let it cook for another 4-5 minutes till it has turned to a thick curry. Garnish with cilantro if desired.

Nutrition Facts : Calories 365.6, Fat 4, SaturatedFat 0.6, Sodium 19.4, Carbohydrate 65.7, Fiber 19.9, Sugar 8.8, Protein 21.3

RAJMA (NORTH INDIAN KIDNEY BEAN MASALA)



Rajma (North Indian Kidney Bean Masala) image

This recipe is for a slow cooker. Rajma is a popular North Indian vegetarian dish which is served over rice or with flatbread. Ideally this masala should be fairly thick when ready to serve.

Provided by Member 610488

Categories     Stew

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 cups dried kidney beans, soaked overnight
6 garlic cloves, finely chopped
2 red onions (1 minced, 1 thinly sliced)
kosher salt & freshly ground black pepper, to taste
1/2 inch piece ginger, finely chopped
3 serrano chilies, stemmed
1/2 teaspoon ground turmeric
1/2 teaspoon hot paprika
2 tablespoons canola oil
2 dried arbol chiles
2 teaspoons coriander seeds
1/2 teaspoon cumin seed
1 stick cinnamon
1 (15 ounce) can whole peeled tomatoes with juice, crushed by hand
1/4 cup cilantro, finely chopped
1 teaspoon garam masala
1 tablespoon fresh lemon juice
hot cooked basmati rice, for serving

Steps:

  • Drain beans and rinse thoroughly.
  • Combine beans, half the garlic, half the minced onion, and salt in a 4-6 qt slow cooker with 3 1/2 cups water.
  • Puree remaining garlic, ginger, Serrano chiles, turmeric, and paprika with 2 tablespoons water in food processor; set paste aside.
  • Heat oil in a 10 inch skillet over medium-high heat. Add chile de arbol, coriander, cumin, and cinnamon; cook until fragrant, about 1 minute. Add remaining minced onion; cook until browned, about 1 minute.
  • Add paste; cook for 2 minutes. Stir in tomatoes; cook until liquid has mostly evaporated, about 12 minutes.
  • Add tomato mixture, cilantro, garam masala, lemon juice, salt, and pepper to beans in slow cooker. Mix well and check level of the water. Add more water, if necessary, so that there is at least 1 inch above level of the bean mixture. Cook on low for 7-8 hours and on high for 4-5 hours.
  • Serve over rice and garnish with sliced red onion.

Nutrition Facts : Calories 144.1, Fat 8, SaturatedFat 0.7, Sodium 162.8, Carbohydrate 16.4, Fiber 2.9, Sugar 5.3, Protein 5.9

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