Rajma Masala Recipe (Red Kidney Bean Curry)

"Rice and beans is a Healthy and popular recipe and nutritious meal in many cultures around the world. The Indian version of rice and beans is made with kidney beans and traditionally served with rice. Together, this meal is called rajma chawal , which means kidney bean curry and rice" in Hindi. You may also eat this dish with the Baked Whole Wheat Flat-breads. Either canned beans, which is quicker, or dried beans, which have to be soaked overnight and boiled, may be used when cooking this dish."

Serves 4 to 6

Prep time: 10 minutes + overnight soaking (12 hours) if using dried kidney beans

Cook time: 30 minutes

 Ingredients:

3 tablespoons vegetable oil
1½ teaspoons minced garlic
1 tablespoon peeled and finely grated fresh ginger
2 onion, finely chopped
2 fully ripe tomato, finely chopped
1/2 teaspoon Garam Masala
¼ teaspoon ground red pepper (cayenne)
¾ teaspoon salt
¾ teaspoon ground black pepper
1 cup (180 g) Rajma/dark red kidney beans, soaked overnight and cooked
½ cup (125 ml) water if using canned kidney beans

Directions:

• Pour the oil into a medium saucepan and place over medium heat. When the oil is heated, add the garlic, ginger, and onion. until the onion is golden brown, stirring frequently, about 5 minutes.
• Reduce the heat to medium-low. Add the tomato and cover the saucepan. Cook until the tomato becomes completely soft and mashed and is combined with the onion to form a coarse paste, stirring every minute or so and lightly mashing the tomato, about 5 minutes.
• Add the Garam Masala, red pepper, salt, and black pepper. Cook uncovered for 6 minutes, stirring frequently.
• Add the boiled kidney beans with 2 cups (500 ml) of water and boil over high heat.
• Reduce the heat to medium-low. Simmer uncovered for 15 minutes to thicken the curry and let the flavors infuse, stirring occasionally. serve Rajma Masala hot with plain rice or jeera rice.