(almost authentic) rajmah masala
 rajmah masala Recipe){kind=link}
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
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
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