Its been a looooonnng time that I logged anything on my blog. But...whose keeping track.
Anyway...sometime ago, I had a friend of my daughter come over for sleep over. And I asked her mom what her favorite dish is, so that I can make it for dinner and she said Rajma...well, this curry with kidney beans is so super popular in the Northern state (of India) Punjab. But its not that popular in the South. In the south we are more devoted to lentils to supply our protein fix.
So that day, I had to go shopping for kidney beans, because I had none in my pantry...shocker :O.
So, instead of going through the pain of remembering to soak the beans over night...cook them extr long to make them nice and mushy, I just got canned kidney beans. So long as you rinse them atleast twice you are fine. And my daughter loved the curry...and that's how one more of the staple curry's in my household was born.
Rajma (Kidney beans cooked in spicy/aromatic gravy)
Ingredients:
Anyway...sometime ago, I had a friend of my daughter come over for sleep over. And I asked her mom what her favorite dish is, so that I can make it for dinner and she said Rajma...well, this curry with kidney beans is so super popular in the Northern state (of India) Punjab. But its not that popular in the South. In the south we are more devoted to lentils to supply our protein fix.
So that day, I had to go shopping for kidney beans, because I had none in my pantry...shocker :O.
So, instead of going through the pain of remembering to soak the beans over night...cook them extr long to make them nice and mushy, I just got canned kidney beans. So long as you rinse them atleast twice you are fine. And my daughter loved the curry...and that's how one more of the staple curry's in my household was born.
Rajma (Kidney beans cooked in spicy/aromatic gravy)
Ingredients:
- Rajma/Red Kidney Beans - 1 can
- Onion - 1 Large
- Tomatoes - 2 Large
- Green Chilli - 2
- Oil - 2 tbsp
- Hing/Asafoetida - A Pinch
- 1/2 tsp each of Cumin Seeds, coriander powder,turmeric, amchur powder
- 1 teaspoon each of Red Chilli Powder , Crushed Kasoori Methi/Dried Fenugreek Leaves ,Salt (or less)
- Chopped Coriander Leaves - 2 tbsp
Grind the onions to a paste (I like my gravy smooth) or finely chop them.
In a pan heat oil add hing, cumin and allow to crack. Add onion paste and fry till it start getting brown. Add chilli, ginger-garlic paste, turmeric, coriander powders and mix well, saute for a minute while stirring. Now add finely tomatoes (or ground tomatoes) and stir, cover and cook until tomato gets mashed, stir occasionally. Drain the canned rajma and rinse them under running water and add them to the pan with 2 cups of water and bring it to good boil cover and simmer for 10 minutes. Add salt, crushed kasoori methi, amchur powder, and stir to mix well. Simmer in slow flame for another 5 minutes or until gravy becomes thick. Garnish with coriander leaves and serve with rice or your favorite roti
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