Kidney Bean Curry, Very Easy Recipe
Rajma Rasedar
Shuchita Gupta
This very popular vegetarian dish in northern India, almost a compulsory part of a menu on special occasions in Punjab. This is a very simple way of making it, even beginners can cook it. Any other types of beans can be cooked with this recipe, like Azuki or Adzuki beans, chickpeas (Garbanzo), Lima Beans, Pinto Beans etc. Beans should not be made in a slow cooker, they need to boil briskly for at least 10-15 minutes to break down some toxins.
Serves 6-10
Ingredients
500 gm. kidney or other beans (weight before soaking)
One large or two medium onions (225-250 gm.), peeled and roughly chopped
2-4 garlic cloves, peeled (optional)
1 inch square piece of ginger, peeled and roughly chopped
2-3 medium tomatoes (175-200 gm.), washed and chopped or 200 gm. tinned, peeled tomatoes
1 level tsp. turmeric or huldi
1 1/2 tsp. coriander powder or dhania
1/2 tsp. chilli powder or lal mirch, adjust to taste
Salt to taste
1 tsp. cumin seed powder
1 round tsp.Garam Masala
1 cup water
Tarka or tempering
3 tbsp. ghee
1 tsp. cumin seeds
2-3 dry red chillies, whole
1 onion, peeled and sliced
Tarka or Tempering
3 tbsp. ghee (use oil for vegan)
1 tsp. cumin seeds
2-3 dry red chillies, whole
1 onion, peeled and sliced
Garnish
A handful of coriander leaves, washed and finely chopped, to garnish.
Instructions
Wash and soak beans overnight or at least for 5-6 hours. They should be re-hydrated fully to cook evenly
Boil 1 1/2 litre of water in a pressure cooker.
Grind everything, except kidney beans and coriander leaves, together in a blender with 2 cups water until smooth.
Add beans and the blended mix to the boiling water in the pressure cooker.
Cook under full pressure for 15 minutes.
Cool and open pressure cooker. Adjust seasoning.
Tarka or Tempering:
Heat ghee in a ladle or small pan and add cumin seeds.
When the seeds splutter, add onions and fry until browned.
Add whole red chillies and chilli powder. Stir for 10 seconds and pour over the curry in the bowl.
Garnish with coriander leaves and serve hot with Tandoori Roti or Chapatties and Boiled Rice.
Notes
Do not cook kidney beans in a slow cooker. If you have to, boil briskly in a pan for 10-15 minutes. Then transfer to a slow cooker. Red kidney beans contain high levels of a toxin Phytohaemagglutinin. Unless boiled briskly or pressure cooked, they will not reach a high enough temperature for a long enough period (minimum 10 minutes) to destroy phytohaemagglutinin.