Monday, June 1, 2009
Rajma/ Red Kidney Bean Curry
Kidney beans - 1 cup
Water- 3 cups
Red Chilli powder- 1/4 tsp
Cumin powder-1/4 tsp
Coriander powder- 1/4 tsp
Black Pepper powder-1/4 tsp
Turmeric- 1/2 tsp
Garam masala - 1/2 tsp
Onion - 1 medium
Oil- 3 tbsp
Ginger- 1/4 inch
Green Chili(cut)- 1-2
Salt to taste
Coriander leaves(chopped)- 1 tbsp
Soak Rajma in water overnight.Pressure cook rajma until tender.Cut onion, tomato and green chili. Saute onions and tomatoes lightly.(This enhances the taste of the gravy)Grind it in mixie along with ginger and make paste.
Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).Add red chili powder, turmeric powder,cumin powder,Black pepper powder, coriander powder, garam masala and salt. Mix well. Bring the gravy to boil.
Now add cooked rajma (along with the water in which it was cooked). Stir well and cook over low heat for 15- 20 mins.Garnish with coriander leaves,and lemon.
Serve hot with Naan,Paratha,Ghee Rice
TIPS FOR GAS FREE BEANS: The secret is in the soaking
(Found this tip in one of the magazine from Sprouts farmers market, thought this will be useful)
1. In a large pot,cover beans with filtered water.Soak overnight.
2.Drain beans,rinse thoroughly,and add 4 cups fresh water for each cup dry beans.Place in a large pot with a tight lid.
3.Add a 3-4 inch strip of kombu(a sea vegetable),to make beans easier to digest.
4. Bring to a boil.reduce heat and simmer for 1-4 hours,depending on variety.Cook beans until they are soft.
Short Soak Method
Cover beans with water and boil for 5 mins.Remove from heat.Cover and set aside for 2-3 hrs.Drain and rinse,then cover with fresh water and cook as above.