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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 126.6
  • Total Fat: 3.1 g
  • Cholesterol: 1.3 mg
  • Sodium: 250.7 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 3.2 g
  • Protein: 10.5 g

View full nutritional breakdown of (almost authentic) rajmah masala calories by ingredient
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(almost authentic) rajmah masala

Submitted by: LOVINGREENS

Introduction

a spicy hearty indian delicacy where dark kidney beans are cooked in several spices in a smooth rich gravy.
these super healthy beans can be eaten with naan bread, hot steamy rice or even bulgur/cracked wheat.
tastes even better the next day!
a spicy hearty indian delicacy where dark kidney beans are cooked in several spices in a smooth rich gravy.
these super healthy beans can be eaten with naan bread, hot steamy rice or even bulgur/cracked wheat.
tastes even better the next day!

Number of Servings: 8

Ingredients

    dark(red) kidney beans , dry - 2 cups (or just use 4 cans of red kidney beans)
    canola oil - 1 tbsp
    onion,finely chopped- 2
    tomatoes,finely chopped-4
    green chilllies- 4-6
    ginger&garlic paste- 1 tbsp
    coriander powder- 1 tsp
    cumin powder- 1 tsp
    garam masala (blended whole spices)- 1 tsp
    rajmah masala powder- 1 tbsp
    red chilli powder- 2 tsps
    kasuri methi (dried fenugreek leaves)- 1 tsp
    fresh cilantro, chopped - 3 tbsp
    juice of half a lemon
    butter- 1 tbsp
    salt - to taste
    chickpea flour-1 tbsp (optional)
    greek plain yogurt- 2 tbsp (optional)

Tips

soaking your own beans omits the extra sodium content seen in canned beans.
to reduce the boiling time of the beans, use a pressure cooker; it takes only 15 minutes or less in that.
left overs can also be eaten with a salad in a pita pocket.
all powdered spices mentioned above can be found in any indian store or in international aisle of huge supermarkets.


Directions

1) soak 2 cups dried kidney beans overnight in 5 cups water
2) drain these kidney beans and rinse and wash thoroughly the next day. in a pot, cook the swollen beans in fresh water till they are soft (atleast 1 hour)
3) do not discard the remaining water the beans have been cooked in, as they ll be used to make the gravy.
4) in a big saucepan, heat some oil, add chopped onion, saute.
5)then add ginger-garlic paste, coriander powder and cumin powder . stir . cook for 2 minutes.
6)add chopped tomato, chopped green chillies, garam masala and rajmah masala. also add half cup of water from boiled beans.cover and cook for 5 minutes.
7)add cooked beans with rest of the water. add salt .cover and cook for 10 minutes. stir in between
8)if gravy is too watery, open and cook till u get desired consistency.
OPTIONAL--- Add a mixture of chickpea flour and yogurt for a smoother and richer gravy;simmer for 3 minutes
9)crush kasuri methi between your palms, add to the curry, mix.
10) turn the flame off, add a tbsp butter, garnish with chopped fresh cilantro.
serve hot!

Serving Size: 8 1-cup servings






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