Wednesday, August 3, 2011

Rajma (indian kidney bean curry) + Rice

dinner w/ a side of Shorty

Rajmah + Rice

1 tbsp extra virgin olive oil
1 small chunk fresh ginger, finely cut
1/2 medium onion, finely chopped
1 plum tomato + 1 red bell pepper, pureed
6 cloves garlic, chopped (yes, i love garlic!)
1 jalapeno chili, cut in half
1 teaspoon salt
2 teaspoon ground coriander
1/2 teaspoon cumin seeds
1/4 teaspoon mustard seeds
pinch asoefetida (hing)
1/2 teaspoon ground tumeric
1/4 teaspoon red chili powder
1 can, red kidney beans
8 ounce can of tomato sauce
1/2 cup chopped fresh cilantro

Heat oil in a deep sauce pan over medium-high heat.  Add cumin seeds and mustard seeds.  Wait until it begins to pop, then add the asoefetida. Add ginger, garlic, onion, green chili, and let saute for one minute.  Then add remaining spices. Wait a few minutes, then add the tomato/red bell pepper sauce, tomato sauce, salt and cook for an additional five minutes, stirring frequently. Add the rinsed kidney beans, bring to a boil then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro.

Serve with rice and yogurt (i like greek yogurt!).  A usually likes some gunda pickle on the side but opted not to since I had added sufficient spice.

Serves 2-3 people

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