Rajma
Though kidney beans do not have a Southeast Asian origin, they have become crucial in the Indian diet, especially in the northern parts. Rajma served with boiled rice is popular in both northern India and parts of Nepal. Some have compared Rajma to a spicy vegetarian chili, which is not far off. It has a nice consistency, it is full of yummy beans and spices, and has a deep, rich tomato base.
Made with classic Indian spices, this is an easy recipe that can be whipped up quickly and can act as good exposure for people who don’t really know what to expect from Indian-style food. It can also quickly find a home in your comfort food arsenal; it is both warm and filling for the body and soul. This recipe gets its spiciness from the chiles used, which can be either dried or fresh.
- 1 Tablespoon olive oil
- 1 cup onions, chopped
- 1 bell pepper, diced
- 2 green chiles, diced
- 4 cloves garlic, minced
- 2 large tomatoes, cut into 1" cubes
- 2 teaspoon Coriander Powder
- 1 teaspoon Ground Cumin
- 1/4 teaspoon Turmeric Powder
- 1/4 teaspoon Asafoetida Powder
- 2 cups kidney beans
- Juice of half a lemon
- 1 teaspoon Garam Masala
- In a large pan, heat olive oil over medium heat.
- Add onions, bell pepper, and green chiles and cook until translucent.
- Add garlic, tomatoes, Coriander, Cumin, Turmeric Powder, and Asafoetida powder. Turn down heat to simmer for 10 minutes. Stir occasionally.
- Turn heat back to medium. Add kidney beans and cook 5 minutes.
- Turn heat down to simmer, add lemon juice and Garam Marsala, cover and simmer for 10 minutes.
- Remove from heat and serve with rice and naan.
