Ingredients and Method to make Rajma
2 cups dry red kidney beans soaked for 8 hours or so in plenty of water with a pinch of baking soda (soda is optional) (see notes)
1 large onion cut very fine (pyaaz)
5 small tomatoes (or 3 medium ones) cut very fine
1 tbsp oil
1/2 tsp minced ginger (adrak)
3 Thai or Indian variety of green chilies cut fine (or to taste)
1/2 tsp minced garlic (lehsun)
1/2 tsp red chili powder (or to taste)
1/2 tsp garam masala (or to taste)
to make your own garam masala check out this post
salt to taste
handful cilantro (coriander leaves) cut fine for garnish (optional) ( I did not use it this time)
Heat oil in a large heavy bottomed pan. Add onions and saute until transparent. Add green chilies, minced ginger and garlic and stir for a few seconds.
Add tomatoes and cook until soft and mushy. While the tomatoes are cooking, drain the bean soak water and keep the soaked beans aside.
Add garam masala and red chili powder to the cooked tomatoes and stir a few times.
Now add the soaked beans, water as required and bring to a boil. Lower heat and allow the beans to simmer and cook until soft but not mushy adding water if required (see notes). Add salt as required and allow to simmer for a few more minutes for the flavors to blend.
Garnish with finely cut cilantro leaves if using and serve hot with plain steamed rice or some Indian bread like rotis or naans.
Notes
If you want to know why I soak beans with a pinch of baking soda and the reason why I drain the bean soak water check out this post .
In case you run short of time, you can soak the red kidney beans in water that is a little hotter than just warm for about 5 hours, it works just as well as the usual 8 hour soak.
You can also precook the beans in a pressure cooker or on the stove top and add to the pan after adding the garam masala and red chili powder. If you precook the beans, you can add salt immediately after adding beans to the onion+tomato mixture and then allow to simmer for a few more minutes, remove from heat and serve hot.
2 cups dry red kidney beans soaked for 8 hours or so in plenty of water with a pinch of baking soda (soda is optional) (see notes)
1 large onion cut very fine (pyaaz)
5 small tomatoes (or 3 medium ones) cut very fine
1 tbsp oil
1/2 tsp minced ginger (adrak)
3 Thai or Indian variety of green chilies cut fine (or to taste)
1/2 tsp minced garlic (lehsun)
1/2 tsp red chili powder (or to taste)
1/2 tsp garam masala (or to taste)
to make your own garam masala check out this post
salt to taste
handful cilantro (coriander leaves) cut fine for garnish (optional) ( I did not use it this time)
Heat oil in a large heavy bottomed pan. Add onions and saute until transparent. Add green chilies, minced ginger and garlic and stir for a few seconds.
Add tomatoes and cook until soft and mushy. While the tomatoes are cooking, drain the bean soak water and keep the soaked beans aside.
Add garam masala and red chili powder to the cooked tomatoes and stir a few times.
Now add the soaked beans, water as required and bring to a boil. Lower heat and allow the beans to simmer and cook until soft but not mushy adding water if required (see notes). Add salt as required and allow to simmer for a few more minutes for the flavors to blend.
Garnish with finely cut cilantro leaves if using and serve hot with plain steamed rice or some Indian bread like rotis or naans.
Notes
If you want to know why I soak beans with a pinch of baking soda and the reason why I drain the bean soak water check out this post .
In case you run short of time, you can soak the red kidney beans in water that is a little hotter than just warm for about 5 hours, it works just as well as the usual 8 hour soak.
You can also precook the beans in a pressure cooker or on the stove top and add to the pan after adding the garam masala and red chili powder. If you precook the beans, you can add salt immediately after adding beans to the onion+tomato mixture and then allow to simmer for a few more minutes, remove from heat and serve hot.
