KIDNEY BEAN CHILI, INDIAN STYLE (RAJMA IN MASALA)
This is one of the signature dishes of North India, and is spicy, aromatic, flavourful, and simply out of this world! For the authentic feel, try to stick to the original recipe ingredients as much as possible, but you may also use suitable substitutes as mentioned. This is from "Vegetable Delights" by Malini Bisen. Note: Prep. time does not include pre-soaking time for the beans.
Provided by Anu_N
Categories Curries
Time 1h40m
Yield 5 cups, 10 serving(s)
Number Of Ingredients 15
Steps:
- Wash the kidney beans well and soak in water overnight.
- Next morning, steam them until tender; or cook in a large pot of water for about an hour or until tender.
- Remove 1/2 cup of cooked beans, crush coarsely and keep aside.
- Grind 1 onion, ginger, coriander seeds, chili peppers, cumin, turmeric, peppercorns, and cinnamon to a very fine paste.
- Heat ghee in a large saucepan over medium-high heat.
- Add the chopped onions and saute until golden brown.
- Add the ground paste and saute, sprinkling water occasionally, until the ghee starts separating from the paste.
- Add the cooked beans (not the crushed beans), stir for a while and add salt and dried mango powder.
- Pour 3 cups of water and add the crushed beans.
- Mix well and bring to a boil, twice.
- Serve hot over steamed rice, chappatis, or whole-wheat tortillas.
RAJMA (NORTH INDIAN KIDNEY BEAN MASALA)
This recipe is for a slow cooker. Rajma is a popular North Indian vegetarian dish which is served over rice or with flatbread. Ideally this masala should be fairly thick when ready to serve.
Provided by Member 610488
Categories Stew
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Drain beans and rinse thoroughly.
- Combine beans, half the garlic, half the minced onion, and salt in a 4-6 qt slow cooker with 3 1/2 cups water.
- Puree remaining garlic, ginger, Serrano chiles, turmeric, and paprika with 2 tablespoons water in food processor; set paste aside.
- Heat oil in a 10 inch skillet over medium-high heat. Add chile de arbol, coriander, cumin, and cinnamon; cook until fragrant, about 1 minute. Add remaining minced onion; cook until browned, about 1 minute.
- Add paste; cook for 2 minutes. Stir in tomatoes; cook until liquid has mostly evaporated, about 12 minutes.
- Add tomato mixture, cilantro, garam masala, lemon juice, salt, and pepper to beans in slow cooker. Mix well and check level of the water. Add more water, if necessary, so that there is at least 1 inch above level of the bean mixture. Cook on low for 7-8 hours and on high for 4-5 hours.
- Serve over rice and garnish with sliced red onion.
Nutrition Facts : Calories 144.1, Fat 8, SaturatedFat 0.7, Sodium 162.8, Carbohydrate 16.4, Fiber 2.9, Sugar 5.3, Protein 5.9
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