Rajma Vegetarian Chili Food

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RAJMA (VEGETARIAN CHILI)



Rajma (Vegetarian Chili) image

A nice Indian take on chili. Recipe courtesy Padma Lakshmi Show on Foodnetwork: Melting Pot, Episode: Padma's Passport--My Mother's Kitchen

Provided by Sharon123

Categories     Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
1 cup minced onion
1 green bell pepper, diced
2 garlic cloves, minced
4 firm ripe tomatoes, cut into 1 inch pieces
2 teaspoons minced gingerroot (or 1 teaspoon ground ginger)
1 teaspoon cumin seed
1 teaspoon garam masala
1/2 teaspoon lemon pepper
kidney bean, drained (19 ounce can, or dry beans cooked till soft)
salt & freshly ground black pepper, to taste
1/2 lemon, juiced, to taste
3 tablespoons minced fresh cilantro

Steps:

  • In a large saucepan set over moderate heat, warm the oil until hot, add the onions and pepper, and cook, stirring occasionally, for 5 minutes.
  • Add the garlic, tomatoes, gingerroot, cumin seeds, Garam Masala, lemon pepper, and dried red pepper flakes, if desired, and simmer the mixture, stirring occasionally, for 10 minutes.
  • Add the beans and salt and pepper to taste, and cook, stirring occasionally, for 5 minutes more.
  • Stir in the lemon juice and cilantro.

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

KIDNEY BEAN CHILI, INDIAN STYLE (RAJMA IN MASALA)



Kidney Bean Chili, Indian Style (Rajma in Masala) image

This is one of the signature dishes of North India, and is spicy, aromatic, flavourful, and simply out of this world! For the authentic feel, try to stick to the original recipe ingredients as much as possible, but you may also use suitable substitutes as mentioned. This is from "Vegetable Delights" by Malini Bisen. Note: Prep. time does not include pre-soaking time for the beans.

Provided by Anu_N

Categories     Curries

Time 1h40m

Yield 5 cups, 10 serving(s)

Number Of Ingredients 15

2 1/2 cups uncooked kidney beans
1 medium onion, peeled,quartered and
2 medium onions, peeled,finely chopped
1/2 inch ginger, peeled,chopped
1 tablespoon coriander seed
1 green chili pepper
4 red chili peppers
1/2 teaspoon cumin seed
1/4 inch turmeric or 1/8 teaspoon turmeric powder
10 black peppercorns or 10 black pepper, to taste
2 cinnamon sticks or 1/8 teaspoon ground cinnamon
2 tablespoons ghee or 2 tablespoons clarified butter
1 teaspoon dried mango powder
2 teaspoons salt
3 cups water

Steps:

  • Wash the kidney beans well and soak in water overnight.
  • Next morning, steam them until tender; or cook in a large pot of water for about an hour or until tender.
  • Remove 1/2 cup of cooked beans, crush coarsely and keep aside.
  • Grind 1 onion, ginger, coriander seeds, chili peppers, cumin, turmeric, peppercorns, and cinnamon to a very fine paste.
  • Heat ghee in a large saucepan over medium-high heat.
  • Add the chopped onions and saute until golden brown.
  • Add the ground paste and saute, sprinkling water occasionally, until the ghee starts separating from the paste.
  • Add the cooked beans (not the crushed beans), stir for a while and add salt and dried mango powder.
  • Pour 3 cups of water and add the crushed beans.
  • Mix well and bring to a boil, twice.
  • Serve hot over steamed rice, chappatis, or whole-wheat tortillas.

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