Recipe Red Kidney Bean Curry With Rice Rajmah Chawal

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RECIPE: RED KIDNEY BEAN CURRY WITH RICE (RAJMAH CHAWAL)



Recipe: Red Kidney Bean Curry with Rice (Rajmah Chawal) image

Provided by Michelle Peters-Jones

Categories     Main dish     Dinner

Number Of Ingredients 19

2 cups basmati rice
3 cups boiling water
Generous pinch of saffron
2-3 tablespoons neutral cooking oil, like grapseed or canola
1 medium onion, finely diced
3 cloves garlic, crushed
1 -inch piece ginger, peeled and grated
1-2 green bird's eye chile(s), finely chopped
1 1/2 cups crushed tomatoes and juices, or passata (See Recipe Note)
1 tablespoon ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons garam masala + 1/2 teaspoon to garnish
1/2 teaspoon amchur (dried mango powder) (optional)
2 (540-ml) cans red kidney beans, drained and rinsed (US equivalent: approximately 2 16-ounce cans)
1/2 cup vegetable stock (look for gluten free options, if using a stock cube)
Hot water, as required
Salt and fresh ground pepper, to taste
Fresh cilantro, chopped, to garnish
Julienned strips of ginger, to garnish (optional)

Steps:

  • Wash and drain the basmati rice. Place in a heavy pot with a tight fitting lid. Add the boiling water and saffron, bring it to a slow simmer, and turn down the heat to its lowest setting. Cover the pot with a tight fitting lid, or seal it with aluminum foil.
  • Steam the rice for 15 minutes. Turn off the heat and let it sit for an additional 5 minutes. Open the lid, or foil, and fluff up the rice with a fork.
  • To make the rajmah, heat the oil in a heavy based pot and add the diced onions. Fry over a medium high heat, until the onions are soft and start going golden around the edges, 7 to 8 minutes.
  • Add the garlic, ginger and chiles, and fry together until fragrant, another minute.
  • Add the crushed tomatoes, ground coriander, cumin, garam masala and amchur, if using. Season with a little salt. Turn down the heat and cook, stirring every so often until the masala starts reducing, comes together in a sticky mass and the oil starts separating from it, 7 to 10 minutes
  • Add the kidney beans and the stock. Simmer for a few more minutes, until the beans are heated through. Add a little more hot water if the sauce is too thick.
  • Stir in the reserved garam masala and cilantro, taste, and adjust seasonings with salt and pepper if needed. Top with julienned ginger strips (if using) just before serving.

Nutrition Facts : SaturatedFat 1.3 g, UnsaturatedFat 0.0 g, Carbohydrate 219.2 g, Sugar 11.3 g, ServingSize Serves 4, Protein 56.9 g, Fat 12.6 g, Calories 1197 cal, Sodium 1549.3 mg, Fiber 36.9 g, Cholesterol 0 mg

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

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Top Asked Questions

How to make kidney beans with Rajma Masala?
Once it is hot, add the oil, cumin seeds, green chillies andbay leaf. Next, add the puree (tomato and onion). Cook on saute for 5 to 6 minutes. Once the mixture has sauteed for a few minutes, add in the salt, rajma masala, red chili powder, and stir it all together. Finally, add the soaked kidney beans and water.
What are the ingredients of Rajma?
Ingredients 1 1 cup red kidney beans or Rajma. 2 5 cups water (for soaking). 3 1 medium tomato (pureed). 4 1 tsp tomato paste (diluted with water). 5 1/2 tsp whole cumin seeds (also known as jeera). 6 ... (more items)
How to make rajma curry?
Stir in the tomatoes, bay leaf, cinnamon stick, turmeric powder, cumin powder, garam masala powder and salt to taste. Saute for another couple of minutes until the tomatoes become soft and mushy. Once soft, add the soaked rajma along with its water.
What is the best way to cook kidney beans with rice?
Rajma chawal (kidney beans with rice) is a great combination. This is a complete meal in itself. Serves 4. Wash and soak the kidney beans in about six cups of water for at least 6 hours (the beans will double in volume ). Cut the tomatoes in small pieces, green chili slice lengthwise and take out the seeds (if you prefer mild).

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