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Spicy Punjabi Red Kidney Bean Stew
India Rajma |
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My Family likes to eat this at least once a week. If I am serving it for lunch , it is often the main dish, offered in old-fashioned soup plates with a dollop of thirck creamy yogurt in the center. Sometimes I sprinkle a little chopped cilantro or parsley over the yogurt.
In the PUnjab, where this dish is a staple, two types of kidney beans, a very dark red one and a lighter red one, are often combined in equal proportions.
I like to serve thick, crusty whole wheat bread on the side but you may, if you prefer, eat the beans with rice or a bulgar pilaf. A salad and or a vegetable dish may also be served on the side.
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1 1/2 Cups dried red Kidney beans (1 can of beans drained)
1 tsp Sugar (if using canned tomatoes)
3 Tbs oil
1 large Onion, diced
3 Cloves Garlic
1 Tbs Chopped ginger
1 1/2 Cups peeled and chopped Tomatoes or 1 can cut tomatoes
2 tsp ground Coriander
1/4 tsp Cayenne
2 tsp Ground Cumin
1 fresh hot chile, chopped. (Serano)
1 Tbs Amchoor or 2 tsp lemon juice. |
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1. Saute Onion in the oil.
2. Add the Garlic and stir.
3. Add the Ginger and stir.
4. Add Tomatoes, coriander, cumin, cayenne, and chile peppers. Stir and cook over medium heat 5 to 6 min.
5. Add the red kidney beans and amchoor. Simmer on low and serve hot.
Red Kidney beans should be soaked over night and cooked before using the dried kind.
Add Yogurt and mint to the stew while eating the meal
Tried and liked!
"World Vegetarian" by Madhur Jaffrey, 1999 ISBN: 0-609-80923-7 |
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