Rajma Kidney Bean Curry Food

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!

CROCK POT ALOO RAJMA(KIDNEY BEAN) CURRY

Steps:

• Heat vegetable oil in skillet.
• Add curry powder and saute for 1 minute or until fragrant.
• Add onions and saute for 2-3 minutes or until lightly browned.
• Add Ro*tel and simmer on low for 2 minutes.
• Pour mixture in crockpot.
• Add potatoes and kidney beans.
• Stir mixture.
• Cook on low 6-8 hours or on high 3-6 hours.
• Serve over rice.

KIDNEY BEANS (RAJMA) IN YOGURT SAUCE

Steps:

• Heat the oil in a medium-size saucepan over medium-high heat. Add the onion and cardamom pods, and stir-fry until the onion turns light brown around the edges, 3 to 5 minutes.
• Stir in the blended yogurt and continue to cook, uncovered, stirring occasionally, until the watery liquid evaporates from the yogurt and leaves behind reddish-brown curd like pellets, 12 to 15 minutes.
• Sprinkle in the turmeric and incorporate it into the tart sauce. Add 2 cups water and the beans, salt, garam masala, and cayenne. Bring the curry to a boil. Then lower the heat to medium and gently boil the sauce, uncovered, stirring occasionally, until it has thickened, 10 to 15 minutes.
• When ready to serve, garnish.
• with a bunch of chopped fresh cilantro, and serve with some plain or Jeera Rice!

KIDNEY BEAN CURRY

Steps:

• Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
• Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
• Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

RAJMAH (PUNJABI CURRIED RED KIDNEY BEAN) (SLOW-COOKER)

Steps:

• Safety note: This is not part of the recipe, but it is information that has recently been highlighted in various places. Dry beans, especially dry red kidney beans, contain a toxin called Phytohaemagglutinin, which can cause nausea, vomiting, diarrhea and abdominal pain. Soaking and boiling dry beans helps remove this toxin to make beans safe to eat -- in a slow cooker, the temperature never gets hot enough to heat up dry beans sufficiently [source: U.S. Food and Drug Administration]. They recommend that you first soak them for a minimum of 12 hours, rinse them, and then boil them for 10 minutes. Singla has said that the long cooking here has the same effect, but if you have any concerns, please use these instructions, and expect the beans to finish cooking more quickly. Use less water if you start with soaked beans.
• Put all ingredients except the cilantro and the rice into a 5 to 6 quart slow cooker. Cook on High for 11 hours, until the beans break down and the whole is somewhat creamy. (Several people have mentioned that it seems watery, so you might want to try less water - definitely less water if beans were pre-soaked).
• If you can find them, remove the cloves and the cinnamon stick. If the beans are not as creamy as you want them, stick your immersion blender in there and whir a bit. (Or remove about one cup of the beans and process in blender or food processor). Most of the beans should remain whole.
• Stir in cilantro and serve over rice.
• Optional: Stir in 1 cup yogurt, cover and let sit for 10 minutes, for a tangy twist.
• Use a 3 1/2 quart slow cooker if making half the quantity.

VEGAN RAJMA CHAWAL (KIDNEY BEAN CURRY)

Steps:

• Rinse the kidney beans thoroughly, then soak for at least six hours in six cups of water.
• Cut the tomatoes, garlic and chili into small pieces and then process in a blender or food processor - I used my hand blender.
• Heat the oil in a pressure cooker. Test to see if it's hot enough by tossing in one cumin seed. If the seed cracks immediately the oil is ready. Saute the remaining cumin seeds for about a minute. Add the tomato mixture, and all the spices EXCEPT the salt.
• Stir fry for 2-3 minutes until the oil separates from the mixture and rises to the top.
• Add in the soaked and drained beans, the salt and 3 cups of water. Place the cover on the pressure cooker and secure. Cook over medium high heat until the cooker starts steaming.
• Turn the heat down to medium and cook for 12-15 minutes.
• Remove the cooker from the heat allow the pressure to reduce on its own.
• When the pressure has all been released, open the pan and lightly mash the kidney beans. Adjust the salt and pepper to taste.
• Garnish with chopped tomato.
• Serve with rice.