Rajma dal is a red kidney bean curry that is a popular dish in northern India, though it's enjoyed throughout the country. It is a tasty vegetarian recipe that cooks the beans in a spicy masala paste featuring ginger, garlic, chilies, and tomatoes.
In addition to various meats and vegetables, Indian curries can be made using a variety of legumes, including chickpeas, lentils, and kidney beans. They make a filling vegetarian or vegan main dish or can be served as part of a big meal.
Ingredients2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 medium onions, finely chopped
2 inches ginger, peeled and julienned
6 cloves garlic, minced
2 green chilies, stemmed and finely chopped
2 large tomatoes, cored and chopped into 1-inch cubes
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1/4 teaspoon ground turmeric
3 cups red kidney beans (2 15-ounce cans, drained and rinsed)
2 cups water
1 pinch asafoetida powder , or hing
1/4 tsp salt, or to taste
Chopped cilantro, for garnish
Cooked rice, kachumber salad, suggested for serving
Method
* Gather the ingredients.
* In a deep pan, heat the oil and add the cumin seeds. When they stop sizzling, add the onions and fry until soft and translucent, about 5 minutes.
* Add the ginger and garlic and fry for 2 minutes.
* Add the green chilies, tomatoes, coriander, cumin, garam masala, and turmeric, and fry until the oil separates from the masala, about 10 minutes.
* Add the red kidney beans, warm water, and asafetida, as well as the salt to taste. Cook until the beans are soft and the sauce has reduced a bit, to your desired consistency, about 25 minutes.
* Mash some of the beans roughly to thicken the sauce.
* Garnish with coriander and serve hot with rice.