Simple, home style dishes like Rajmah or Red Kidney Beans mostly in the north Indian tradition of cooking, a style of cooking making a comeback. People are indeed more interested in simple home flavors, just like I am interested in simple, sustainable Indian flavors. Lentils and legumes are such a core part of this equation.

Rajmah – Indian Red Beans [Vegan]

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Cooking Time

40

Ingredients

  • 2 cups of cooked red kidney beans (I pressure cook them for 25 minutes)
  • 2.5 cups of water
  • 2 tablespoons oil
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 1 tablespoon freshly grated garlic
  • 2 teaspoons grated ginger
  • 1 large tomato, chopped
  • 1 teaspoon red chili powder
  • 1 teaspoon powdered cumin
  • Salt to taste (please take care to balance this with the amount of salt that the beans have been cooked in)
  • 1 lemon
  • 1-2 tablespoons chopped cilantro

Preparation

  1. Take about 1/2 the beans and grind to a puree with about 1/2 cup water and set this aside.
  2. Heat the oil and add the cumin seeds and cook till fragrant and aromatic.
  3. Add in the onion and cook on medium heat stirring occasionally until the onion in soft and begining to turn golden (about 3-4 minutes).
  4. Add in the ginger and garlic and cook for another 2 minutes.
  5. Mix in the tomatoes and cook for 5-7 minutes.
  6. Add in the whole beans, chili powder, powdered cumin the bean puree with about 1 and a 1/2 cups of water.
  7. Simmer on low heat till for about 25-30 minutes till thick, creamy and smooth.
  8. Squeeze in the lemon juice.
  9. Remove from the heat and garnish with garam masala and cilantro prior to serving.


About The Author

Rinku Bhattacharya

See My Recipes

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!

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