Rajma
Ingredients
- 400 gRed bean (dried, for soaking)
- 2 pcOnion (finely sliced)
- 3 pcRound tomato (cut into small dice)
- 2 tbspghee
- 4 pcGarlic (finely minced)
- 1 tspGinger powder
- 1 pcThai chili (split lengthwise)
- 1 tspWhole cumin seeds
- 1 tspTurmeric powder
- 1 tspkashmiri chili
- 1 tspgaram masala
- 1 pcFresh cilantro (chopped with stems)
- 1 pinchGray sea salt
- 1 LMineral water
- 1 pcFresh ginger (grated)
- 1 tbspDried fenugreek leaves (crushed)
Method
Tender kidney beans in a thick, velvety gravy. The aroma of toasted cumin and ghee provides a deep richness that coats every bean.
- 1
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
Cook the beans in salted mineral water until they crush easily between thumb and forefinger. They should no longer offer resistance.
- 3
In a skillet, heat the ghee. Add the cumin seeds; when they sizzle and brown, add the sliced onions. Cook until dark amber.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 to 4 days in the refrigerator. The flavor is often better the next day after the spices have infused.
