Rajma Coconut Curry Red Kidney Beans Coconut Curry Food

RAJMA COCONUT CURRY - RED KIDNEY BEANS COCONUT CURRY RECIPE

Steps:

• Wash the rajma and soak it in enough water overnight or for around 7-8 hours. Drain and discard this water. Pressure cook soaked rajma along with 4 cups water for 6-7 whistles or till rajma becomes soft.
• Drain water and set rajma aside. Retain the water to use it in later step.
• Meanwhile finely chop onions and tomatoes. Slice the garlic cloves.
• Grind the grated coconut to a fine paste using little water.
• Heat oil in a pan. Add cinnamon and cloves. Sauté for a minute and add cumin seeds.
• When cumin seeds start crackling, add chopped onions, curry leaves and sliced garlic.
• Sauté till onions turn translucent.
• Now add chopped tomatoes and let this cook for around 2-3 minutes till they turn soft and are mashed.
• Add salt, turmeric powder, red chilli powder, coriander powder and garam masala powder.
• Mix well. Now add the cooked rajma along with 1 cup of the water in which rajma was cooked.
• Let this come to a boil. Then add the ground coconut paste and mix well.
• Cook this on medium low heat for 5-6 minutes or till gravy thickens to desired consistency.
• Remove from heat and finally garnish the curry with chopped coriander leaves. Rajma coconut curry is ready to be served with chapathis or rice.

RAJMA DAL: RED KIDNEY BEAN CURRY

Steps:

• Gather the ingredients.
• In a deep pan, heat the oil and add the cumin seeds. When they stop sizzling, add the onions and fry until soft and translucent, about 5 minutes.
• Add the ginger and garlic and fry for 2 minutes.
• Add the green chiles, tomatoes, coriander, cumin, garam masala, and turmeric, and fry until the oil separates from the masala, about 10 minutes.
• Add the red kidney beans, warm water, and asafetida, as well as the salt to taste. Cook until the beans are soft, and the sauce has reduced a bit to your desired consistency, about 25 minutes.
• Mash some of the beans roughly to thicken the sauce.
• Garnish with cilantro and serve hot with rice and kachumber salad.

RAJMA (KIDNEY BEAN CURRY)

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.

RAJMA (INDIAN RED KIDNEY BEAN CURRY)

Steps:

• In a medium pot, heat oil. When hot, add cumin.
• Once the cumin begins to brown, add the garlic and ginger. Let it cook for 1 min, stir constantly.
• Add onions and stir until onion turns clear and add the tomato sauce.
• Keep stirring the sauce until it's slightly thickens and begins to separate a bit from the oil.
• Add the Rajma masala, salt and chili powder and stirl for 2-3 minutes.
• Last, throw in the two cans of kidney beans, undrained. Let it cook for 5-6 mins, stirring occasionally.
• You adjust the spices accordingly, while tasting along.
• Serve with some sliced onions, a lemon wedge and garnish with some chopped coriander. Enjoy!