Rajma
A great summer side dish that has a tantalizing flavor the whole family will enjoy.
Yield
4 servingsPrep
30 minCook
3 hrsReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
red kidney beans
|
|
| 1 | x |
turmeric
pinch |
*
|
| ¼ | cup |
vegetable oil
|
|
| 1 | each |
ginger
1 inch |
*
|
| 3 | each |
tomatoes
|
|
| 3 | quarts |
water
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
onions
|
|
| 1 | teaspoon |
garam masala
|
*
|
| 1 | each |
cilantro
fresh, bunch |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
red kidney beans
|
|
| 1 | x |
turmeric
pinch |
*
|
| 59 | ml |
vegetable oil
|
|
| 1 | each |
ginger
1 inch |
*
|
| 3 | each |
tomatoes
|
|
| 3 | quarts |
water
|
*
|
| 5 | ml |
salt
|
|
| 1 | each |
onions
|
|
| 5 | ml |
garam masala
|
*
|
| 1 | each |
cilantro
fresh, bunch |
*
|
Directions
Wash beans and boil for 2 to 3 hours or ½ hour in pressure cooker. In the meantime make masala of onions, garlic, ginger and tomato as in curry. Add to the beans and cook again until most of the liquid dries up and the beans are soft and thoroughly cooked. Garnish with coriander leaves and serve.
