In most Indian households, legumes are a major source of protein. In fact, most days, for every meal at least one lentil dish is served over the table – it may be cooked differently with a different kind of spice or cooked similarly with a different type of legume.
Steaming kidney bean curry or rajma over basmati rice is Northern-India’s popular comfort food. These large & deep maroon beans have a pungent aroma; is chewy, fleshy and has a sweet aftertaste. This curry, unlike other soupy lentil (dal), is generally cooked to be quite thick and creamy. And for this reason is also a habitual dish for welcoming guests in vegetarian households.
Pair it with home-made yoghurt and some cucumber salad for a touch of a typical Indian lunch menu.
Ingredients :- (serves 4-6)
• 3 cups red kidney beans (washed & *soaked overnight)
• 3 tbsp ghee or butter
• 3 big tomatoes (finely chopped)
• 1 red onion (finely chopped)
• A large pinch of asafetida
• 1 tsp ginger, (shredded)
• 4 cloves garlic (minced)
• 1 tsp jeera powder (cumin powder)
• ½ tsp haldi (turmeric powder)
• 1-2 tsp salt (according to taste)
• 2 tbsp coriander leaves (chopped)
• 1litre water
* Important – Kidney beans is a powerhouse legume however if undercooked can be harmful. Please take precaution by simply soaking the beans overnight.
1. In a pressure cooker, add the soaked beans with water.
2. Set the cooker on medium heat and allow too cook for approximately 20 minutes.
3. Drain the beans but save the water. Squeeze the beans between your fingers; the texture should be soft & mushy. (if not put it back into the cooker for a few more minutes)
4. In a heavy pan, heat the oil and sauté the onions till it turns yellow.
5. Fry the garlic & ginger together till fragrant.
6. Add the tomatoes.
7. After a few minutes, mix in the spices – jeera powder, haldi, salt & asafetida. Cook for another 5 minutes.
8. Add the cooked beans. Mix well.
9. Pour in a cup of water (from the cooker that you set aside). Bring to boil.
10. Use your spatula to smash some of the beans in the pan to form a thick curry.
11. Turn off heat. Sprinkle some coriander on top.