Red Kidney Beans (Rajma)
Yield
6 servingsPrep
10 minCook
Ready
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
red kidney beans
|
|
| 3 | quarts |
water
|
*
|
| 1 | teaspoon |
turmeric
|
|
| 1 | tablespoon |
salt
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | cup |
onions
chopped |
|
| 1 | Inch |
ginger
chopped |
*
|
| 1 | teaspoon |
garam masala
|
*
|
| 3 | x |
tomatoes
chopped |
*
|
| 1 | x |
cilantro
to garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
red kidney beans
|
|
| 3 | quarts |
water
|
*
|
| 5 | ml |
turmeric
|
|
| 15 | ml |
salt
|
|
| 59 | ml |
vegetable oil
|
|
| 237 | ml |
onions
chopped |
|
| 1 | Inch |
ginger
chopped |
*
|
| 5 | ml |
garam masala
|
*
|
| 3 | x |
tomatoes
chopped |
*
|
| 1 | x |
cilantro
to garnish |
*
|
Directions
Wash beans and boil for 2 to 3 hours or ½ hour in a pressure cooker.
In the meantime make masala of onions, garlic, ginger and tomato as in chicken 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.
