Rajma Dal: Red Kidney Bean Curry

Main

Prep Time: 18 mins Cook Time: 42 mins Total Time: 60 mins Servings: Servings: 4 to 6 servings Source:

Ingredients

2 tablespoons vegetable oil

1 teaspoon cumin seeds

2 medium onions, finely chopped

2 inches ginger, peeled and julienned

6 cloves garlic, minced

2 green chilies, stemmed and finely chopped

2 large tomatoes, cored and chopped into 1-inch cubes

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon garam masala

1/4 teaspoon ground turmeric

3 cups red kidney beans (2 15-ounce cans, drained and rinsed)

2 cups water

1 pinch asafoetida powder , or hing

1/4 tsp salt, or to taste

Chopped cilantro, for garnish

Cooked rice, kachumber salad, suggested for serving

Description

For an even better curry, cook kidney beans from dried instead of using canned beans. Soak the dried beans in water overnight and drain. Add the soaked beans to a pot, covering with about an inch of water. Bring to a low simmer and check after about an hour, adding more water as needed. The beans are done when they are tender.

For less intense heat, seed the chili peppers before chopping.

Serve with your choice of store-bought or homemade pickles.

Directions

In a deep pan, heat the oil and add the cumin seeds. When they stop sizzling, add the onions and fry until soft and translucent, about 5 minutes.

Add the ginger and garlic and fry for 2 minutes.

Add the green chilies, tomatoes, coriander, cumin, garam masala, and turmeric, and fry until the oil separates from the masala, about 10 minutes.

Add the red kidney beans, warm water, and asafetida, as well as the salt to taste. Cook until the beans are soft and the sauce has reduced a bit, to your desired consistency, about 25 minutes.

Mash some of the beans roughly to thicken the sauce.

Garnish with coriander and serve hot with rice.

Notes

How to Store and Freeze

Refrigerate leftover rajma dal in an airtight container for three to five days.
To freeze, transfer the rajma dal to freezer containers or zip-close freezer bags. Label the container with the name and date and freeze for up to 6 months.
Defrost frozen rajma dal overnight in the refrigerator and reheat gently in a saucepan on the stovetop.

Nutrition

(per serving)
194 Calories 6g Fat 29g Carbs 9g Protein
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 194
% Daily Value*
Total Fat 6g 7%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 109mg 5%
Total Carbohydrate 29g 11%
Dietary Fiber 8g 28%
Total Sugars 4g
Protein 9g
Vitamin C 30mg 152%
Calcium 74mg 6%
Iron 3mg 19%
Potassium 639mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.