|The last of this season- a night bloom from my deck|
'Rajma' is the Red Kidney Bean which is a larger relative of the common Mexican red bean found in most American stores. Rajma is the name of this North Indian dish taking after the bean itself. When preparing Rajma, as is the case in most beans the dry version is much tastier than the canned beans. It takes a little extra effort to soak these overnight and then pressure cook them but all worthwhile. The thick, spicy onion gravy reminds us of all the different spices and the slow cooking of 'adraki' North Indian flavors.
Dark Red Kidney Beans- 1 1/2 lbs
Ginger-garlic paste- 2 Tblspns
Garam Masala- 2 tspns
Cumin powder- 1/4 tspn
Coriander powder- 1 Tblspn
Lemon juice- 2 tspn
Fennel seed powder- 1 tspn
cumin seeds- 1/4 tspn
Cilantro- 1 cup chopped.
Turmeric powder- 1/2 tspn
Salt and Olive oil to taste
1. Soak the Red kidney beans overnight with a pinch of baking soda. The next day rinse out the beans add turmeric, slit green chillies and cook in a pressure cooker until cooked. Maybe for one whistle. Remove and cool.
2. In a blender grind together onion, tomatoes and ginger paste.
3. Take a deep pan place over the fire and add oil. Splutter the cumin seeds and add the onion paste
and saute over low fire until the paste turns a deep brown color.
4. Slowly add the red kidney beans, garam masala, coriander, fennel seed and cumin powder cook until gravy thickens and the beans have absorbed the flavors. About 5-7 mins. Mash gently a few beans.
5. Remove from fire and serve garnished with cilantro. Best served with a sliced tomato, onion and cucumber salad along with steamed rice and a little pickle.