- 1 pound dry kidney beans
- water to cover
- 1/4 teaspoon ground turmeric
- salt to taste
- 1 tablespoon vegetable oil
- 3 tomatoes, chopped
- 1 onion, minced
- 1 (2 inch) piece fresh ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon cumin seeds
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 1/2 teaspoon red chile powder
- 1/4 teaspoon heeng (asafoetida powder)
- 2 teaspoons curd (plain yogurt)
- 2 sprigs fresh cilantro, leaves finely chopped
- Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse kidney beans.
- Combine kidney beans, ground turmeric, and salt in a pressure cooker; add enough water to cover beans. Cover pressure cooker with lid and cook beans according to manufacturer's instructions until tender, about 20 minutes. Release pressure from pressure cooker.
- Heat oil in a skillet over medium heat; cook and stir tomatoes, onion, ginger, garlic, and cumin seeds until heated through and fragrant, 2 to 4 minutes.
- Mix garam masala, ground coriander, red chile powder, and heeng into tomato mixture; simmer for 2 minutes. Add kidney beans and curd; simmer until heated through, about 5 minutes. Top rajma with cilantro.
03/30/2018
recipepes.com
Rajma (Kidney Beans), recipe
PT15M
PT1H
5
455 calories
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