Rajma (Kidney Beans)

Rajma, an Indian kidney bean dish, includes kidney beans simmered with garam masala, ginger, and coriander and is served with rice.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 306 Calories

Ingredients

• water to cover
• 1 tablespoon vegetable oil
• salt to taste
• 2 cloves garlic, minced
• 1 onion, minced
• 3 tomatoes, chopped
• ¼ teaspoon ground turmeric
• 1 teaspoon cumin seeds
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 1 (2 inch) piece fresh ginger, minced
• 2 teaspoons curd (plain yogurt)
• ½ teaspoon red chile powder
• 1 pound dry kidney beans
• ¼ teaspoon heeng (asafoetida powder)
• 2 sprigs fresh cilantro, leaves finely chopped

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.