Rajma

Tender kidney beans in a thick, velvety gravy. The aroma of toasted cumin and ghee provides a deep richness that coats every bean.

• Prep time: 15 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 392
• Protein: 19 g
• Carbs: 54 g
• Fat: 10 g

Ingredients

• 400 g Red bean ( dried, for soaking )
• 2 piece Onion ( finely sliced )
• 3 piece Round tomato ( cut into small dice )
• 2 tbsp ghee
• 4 piece Garlic ( finely minced )
• 1 tsp Ginger powder
• 1 piece Thai chili optional ( split lengthwise )
• 1 tsp Whole cumin seeds
• 1 tsp Turmeric powder
• 1 tsp kashmiri chili
• 1 tsp garam masala
• 1 piece Fresh cilantro ( chopped with stems )
• 1 pinch Gray sea salt
• 1 L Mineral water
• 1 piece Fresh ginger ( grated )
• 1 tbsp Dried fenugreek leaves ( crushed )

Instructions

1. Soaking the beans

   Place the kidney beans in a large volume of cold water for at least 8 hours. They should double in size and the skin should be smooth.

2. Cooking the beans

   Cook the beans in salted mineral water until they crush easily between thumb and forefinger. They should no longer offer resistance.

3. Aromatic base

   In a skillet, heat the ghee. Add the cumin seeds; when they sizzle and brown, add the sliced onions. Cook until dark amber.

4. Sauce reduction

   Stir in the pressed garlic, grated fresh ginger, Thai chili, and diced tomatoes. Simmer over medium heat until the fat separates from the tomato mass.

5. Final binding

   Pour the beans with a bit of their cooking water into the skillet. Add the turmeric, Kashmiri chili, ginger powder, and garam masala. Stir in the dried fenugreek leaves by crushing them between your hands. Simmer for 10 minutes until it coats the spoon. Finish with fresh coriander.

Chef's tips

• Crush a few beans against the sides of the pan at the end of cooking to naturally thicken the sauce.
• The browning of the onions is crucial: they must be dark amber but not burnt to provide that deep, sweet flavor.
• Don't discard all the bean cooking water; it contains the starch needed to bind the dish.

Storage

Keeps for 3 to 4 days in the refrigerator. The flavor is often better the next day after the spices have infused.