A flavorful and comforting dish, this red kidney bean curry served with rice, known as Rajmah Chawal, is a popular vegetarian meal in many Indian households. The hearty beans are simmered in a fragrant tomato-based sauce infused with aromatic spices, resulting in a deliciously satisfying dish.
Ingredients: 1 cup dried red kidney beans, soaked overnight and drained. 2 tablespoons vegetable oil. 1 large onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon grated ginger. 1 green chili, minced. 1 teaspoon ground coriander. 1 teaspoon ground cumin. 1/2 teaspoon turmeric. 1/2 teaspoon cayenne pepper. 1 teaspoon garam masala. 1 can 14.5 ounces diced tomatoes. 2 cups water. Salt, to taste. 2 cups cooked rice, for serving. Fresh cilantro leaves, for garnish.
Instructions: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, grated ginger, and minced green chili, and cook for another 2 minutes. Add the ground coriander, ground cumin, turmeric, cayenne pepper, and garam masala. Cook for 1 minute, stirring constantly. Add the soaked and drained red kidney beans, diced tomatoes, and water to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Season the curry with salt, to taste. Serve the red kidney bean curry over cooked rice, garnished with fresh cilantro leaves.
Prep Time: 15 minutes
Cook Time: 90 minutes
jenna velez
