Nutrition information is calculated using an ingredient database and should be considered an estimate

Rajma dal is a red bean curry that is a popular dish in North India, although it is enjoyed throughout the country. It’s a tasty vegetarian recipe that cooks beans in a spicy masala paste with ginger, garlic, chili peppers, and tomatoes. In addition, the dish is ready in less than half an hour.

In addition to various meats and vegetables, Indian curries can be made with a variety of legumes, including chickpeas, lentils, and beans. They make a vegetarian filling or vegan main dish or can be served as part of a large meal.

If you’re looking for a satisfying, warm weeknight meal, this is a great option. The rustic dish is cooked in a single pan and is very easy to prepare. To complete the meal, it is traditional to serve rajma dal with boiled rice, kachumber salad and a pickle of your choice.

Ingredients

  • 2 tablespoons oil vegetable, canola, or sunflower cooking oil
  • 1 teaspoon cumin seeds
  • 2 medium onions finely chopped
  • 2 inches ginger, peeled and julienned
  • 6 minced garlic cloves
  • 2 fresh green chilies, stemmed and finely chopped
  • 1 teaspoon ground cumin
  • 2 large tomatoes cored and cut into 1-inch cubes
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1/4 teaspoon ground turmeric
  • 2 15.5-ounce cans kidney beans, drained, rinsed under running water
  • 3 cups of warm water
  • 1 pinch asafetida
  • Salt to tast

Steps to do it

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

Suggestion

  • For an even better curry, cook dried kidney beans instead of using canned beans. Soak dried beans in water overnight and drain. Add the soaked beans to a pot, covering them with about an inch of water. Bring to a simmer and check after an hour or so, adding more water as needed. The beans are cooked when they are tender.
  • For less intense heat, seed chiles before cutting.
  • Serve with your choice of store-bought or homemade pickles.
  • Leftover rajma dal can be stored in an airtight container in the refrigerator for up to 3 days.
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Stephanie Cleghorn

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