Popular Recipes Rajma (Kidney Beans)

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Rajma (Kidney Beans)

"This is a typical Punjabi recipe that is enjoyed with rice by all!"

Ingredients :

  • 1 pound dry kidney beans
  • water to cover
  • 1/4 teaspoon ground turmeric
  • salt to taste
  • 1 tablespoon vegetable oil
  • 3 tomatoes, chopped
  • 1 onion, minced
  • 1 (2 inch) piece fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin seeds
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 1/2 teaspoon red chile powder
  • 1/4 teaspoon heeng (asafoetida powder)
  • 2 teaspoons curd (plain yogurt)
  • 2 sprigs fresh cilantro, leaves finely chopped

Instructions :

Prep : 15M Cook : 6M Ready in : 8H45M
  • Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse kidney beans.
  • Combine kidney beans, ground turmeric, and salt in a pressure cooker; add enough water to cover beans. Cover pressure cooker with lid and cook beans according to manufacturer's instructions until tender, about 20 minutes. Release pressure from pressure cooker.
  • Heat oil in a skillet over medium heat; cook and stir tomatoes, onion, ginger, garlic, and cumin seeds until heated through and fragrant, 2 to 4 minutes.
  • Mix garam masala, ground coriander, red chile powder, and heeng into tomato mixture; simmer for 2 minutes. Add kidney beans and curd; simmer until heated through, about 5 minutes. Top rajma with cilantro.

Notes :

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