One of D’s favorites is rajma aka kidney bean curry and it’s also my specialty. Rajma goes best with white rice and a nice cucumber raita (yogurt with cucumber – I’ll post the recipe soon).
It’s easy to make and quick too. Here’s the recipe:
1 can red kidney beans
2 medium onions
2 medium tomatoes
Salt to taste
Heat oil in a large pot and add cummins seeds. Let the seeds simmer until golden brown. Add finely chopped onions, a pinch of salt, garlic, ginger and green chilly. Cook all until onions are golden brown. Add chopped tomatoes and cook until the oil starts to rise to the top of the mixture.
Next, you’ll add your dry spices; turmeric, curry powder, red pepper and salt. Mix all the ingredients well until a thick paste has formed.
Add in your canned red kidney beans with the water that’s in the can and let boil until paste mixes with kidney beans. Add a cup of water and reduce heat to low and let boil for 10 to 15 minutes.
And there you have it. One of India’s delicacies made fresh in your kitchen. Pour the Rajma over rice and enjoy!