Ian

Rajma - Serving size - 6-ish

 

Required Garnishing

1. Red Kidney beans - 2.5 cups, uncooked. a. Cilantro

2. Red onion - 1 small - Finely chopped b. Fenugreek Leaves***

3. Vidalia Onions - 2 small to medium c. Finely chopped Onion - Optional

4. Tomatoes - 4 medium size

a. For Gravy 2.5

b. Saute - 1.5

5. Garlic - 5-6 Cloves

6. Ginger - 2 cubic inches.

7. Green chilli peppers - 2-3 according to hot spice level

8. Cumin seeds - 3/4 table spoon

9. Corriander Powder - 1 teaspoon

10. Cumin Powder - 1/4 teaspoon

11. Cayenne Powder - Sprinkles

12. Turmeric - Sprinkles

13. **Garam Masala - 2 teaspoons

14. Canola/cooking oil - about 1 table spoon

 

A. Cooking the Rajma - Soak overnight in a wide basin. Pressure cook next morning with the water used for soaking and salt.

Set aside.

 

B. Gravy

 

Step 1

- Cook the white onions in boiling water until soft. Cool.

 

Step 2

- In blender, add and puree and set aside

+ step 1

+ 4a - (Tomatoes)

+ 5 - (Garlic)

+ 6 - (Ginger)

+ 7 - (Green Chilli peppers)

 

Step 3

In a pot, add 14(oil). When hot, add 7(Cumin seeds).

In about 5 seconds, add 2(finely chopped red onions). When soft, add 4b(1.5 tomatoes). Let to disintegrate.

 

Step 4

Pour step 3 in pan and let cook.

Add salt to taste

Add 9, 10, 11, 12 and let cook for 15 mins

 

 

C.Rajma - tada!!!

 

Add A to B let simmer for 15-20 mins

Add 13 and let simmer for an hour(atleast).

 

D. Garnish

Add a, b, c - optional.

 

 

** I used to use Garam Masala off the shelf. MDH variety is good.

I made my Garam Masala for the entry using an online recipe and modified it to taste. I added lot more clove powder than the recipe called for.

 

*** Fenugreek leaves can be grown from fenugreek seeds and dried for later use.

I got mine off the shelf. It is called Kasoori Methi.

 

Enjoy!

-Divya