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