Wednesday, October 17, 2012

The simple Rajma

Gopium was  one of the first food blogs I got hooked onto in 2007  - for its writing. Part travelogue and part humor and recipe blog.
The very simple Rajma from this blog  is just that - simple, pure, classic and delicious.  (Rajma is nothing but red kidney beans. )




I have made one slight modification to the recipe with the addition of garlic.

2  cups Cooked red kidney beans - with cooking liquid
1 red onion thinly sliced into half moons
2 to 3 medium tomatoes  cored and diced.
3 cloves of garlic thinly sliced.
1/2 tsp of cumin seeds
1 tsp of red chili powder (or to taste) . Substitute Paprika
2 tablespoons of oil.
Lime wedges to serve.

To cook kidney beans:
Soak beans for a few hours.  Drain and rinse. Cook with plenty of water in a stock pot for 30 to 40 minutes or pressure cook.

For the Rajma:
Heat oil in a  dutch  oven or  large saucepan.  Add the cumin seeds.
When the cumin seeds  begin to change color, add the onions.
Fry the onions to a golden brown.
Add the red chili powder and stir to coat the onions.
Add the tomatoes and the garlic.
Cook until the tomatoes  start releasing some liquid.
Add salt to taste and cook until the tomatoes break down and the oil floats on top.
[Optional: At this point you can blend this  tomato onion sauce with an immersion blender.]
Add the cooked kidney beans and cook on a low flame to meld the flavors together for about 15 to 20 minutes.  Taste and adjust salt levels as necessary during this time.

Serve with a  simple rice pilaf  or bread.

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