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 absolute comfort food. These large & deep maroon beans is piquant, chewy, fleshy and has a sweet aftertaste. This curry, unlike other soupy lentil (dal), is generally quite rich; thick and creamy in texture. 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)
- 200gms red kidney beans
- 3 tbsp ghee (clarified butter)
- 5 large juicy tomatoes
- 1 large red onion
- 1-2 large pc of ginger
- 5 cloves garlic
- 3 green chillies (optional)
- 2 tsp cumin powder
- 1 tsp garam masala
- 1 tsp coriander powder
- pinch of asafetida
- ¼ tsp black pepper
- ½ tsp red chilli powder (if using)
- ¼ tsp haldi
- 1 tbsp salt
- 2 tbsp coriander leaves (chopped)
- 1 litre water
- 1 tbsp fresh cream (optional)
* Important – Kidney beans is a powerhouse legume however if undercooked can cause stomachache. Please take precaution by simply soaking the beans overnight.
- Drain out the over night soaked beans. Add them to a pressure cooker with fresh water and salt.
- Set the cooker on medium heat and allow too cook for approximately 20 minutes or about 5 whistles.
- Drain the beans but save the water. Squeeze the beans between your fingers; the texture should be soft & mushy. (If not, it would require some more cooking).
- In a food processor, blend together ginger, garlic and onions. Pour into a bowl.
- Once again in the food processor, puree the tomatoes. Pour into bowl and set aside.
- In a heavy bottom pan, heat ghee and sauté the onion paste till it turns yellow. If using green chillies, you can add them now as well.
- Afer a few minutes of cooking, add the tomato puree. Followed by salt. Cover lid and cook for 4-5 minutes.
- Add in all the spices – cumin powder, turmeric powder, asafetida, garam masala, coriander powder, black pepper and red chilli powder if using. Stir to combine the ingredients. Cook further until you see oil separating on the sides of the pan.
- Add in the cooked beans. Along with the water you saved from the cooker. Stir to mix. Bring to a boil.
- Use your spatula to mash some of the beans in the pan to form a thick curry. Turn off heat. Garnish with some chopped coriander and a spoon of fresh cream if you like.
Updated on: 17/05/2021