Rajma Dal
Red Kidney Bean Curry
Rajma dal is a very popular dish in the subcontinent, in particular in northern India. It's rather easy to make and my vegan daughter was pleased with the results. I omitted the chilies, to cater to her tastes, though you need them for an authentic flavor.
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Red Kidney Bean Curry
Ingredients
- 2 15.5 oz cans red kidney beans
- 2 Tbsp vegetable oil
- 1 tsp cumin seeds
- 2 onions, finely chopped
- 2" ginger, julienned
- 6 cloves garlic, minced
- 1 15-oz can diced tomatoes
- 2 green chilies, finely chopped (optional)
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/4 tsp turmeric
- 3 cups water
- salt to taste
- pinch asafetida
Directions
Drain and rinse the kidney beans, leave aside.
Heat vegetable oil in a large saucepan over medium heat. Add the cumin seeds and stir until they stop sizzling. Add the onion and saute until soft. Add the ginger and garlic and saute for 2 more minutes. Add the tomatoes and chilies, if using. Ass the coriander, cumin, garam masala and turmeric, stir well, and cook until the oil separates from the sauce.
Add the kidney beans, water, salt and asafetida. Bring to a boil and then simmer until the beans are soft, about 10 minutes.
Mash a few of the beans to thicken the sauce before serving.
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Adapted from Petrina Verma Sarkar's recipe at the spruce Eats
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