A popular protein-rich dish from Northern India, Rajma is a healthy, sumptuous and delicious meal. I'm yet to someone who doesn't like rajma chawal. The use of canned red-kidney beans instead of dried ones makes this recipe a no-fuss, easy recipe.
Yield: 4 Servings
2 tbsp. ghee/vegetable oil 1 medium onion, chopped
2-3 garlic cloves, minced 11/2 inch ginger, grated
1-2 serrano peppers, chopped (optional) Two 15 ounce cans red kidney beans, drained
2 tbsp. tomato paste 11/2 tbsp. Chana Masala
11/2 tsp. sea salt or to taste 3 cups water
1/4 cup cilantro, finely chopped
1. Heat the oil in a wide skillet over medium heat. Add the onion and sauté until onion is translucent. Add the garlic, ginger and pepper, and continue to sauté until the onion is golden.
2. Add the red kidney beans, tomato paste, salt, spice blend and water. Mix well.
3. Cover and cook on medium-low heat until red kidney beans are moist and stew-like (about 10 minutes); add a little more water, if needed.
4. Garnish with cilantro and serve over basmati rice, brown rice, quinoa, naan or roti.