red kidney bean curry

Red Kidney Bean Curry

Rajma Dal: Red Kidney Bean Curry

Red Kidney Bean Curry 1

  • 2 tablespoons oil (vegetable, canola, or sunflower cooking oil)
  • 1 teaspoon cumin seeds
  • 2 medium onions (chopped finely)
  • 2 inches ginger (julienned)
  • 6 cloves garlic (minced)
  • 2 green chilies (fresh, chopped fine)
  • 2 large tomatoes (chopped into 1-inch cubes)
  • 2 teaspoons coriander (powder)
  • 1 teaspoon cumin (powder)
  • 1 teaspoon garam masala
  • 1/4 teaspoon turmeric (powder)
  • 2 15.5 ounce cans red kidney beans (drained, rinsed under running water)
  • 3 cups water (warm)
  • Salt to taste
  • 1 pinch of asafetida
  • Garnish: coriander (chopped)
  1. In a deep pan, heat the oil and add the cumin seeds. When they stop sizzling, add the onion and fry until soft.
  2. Add the ginger and garlic and fry for 2 minutes.
  3. Add the green chilies, tomatoes, coriander, cumin, turmeric, and garam masala and fry until the oil separates from the masala.
  4. Add the red kidney beans, warm water, and asafetida, as well as the salt to taste. Cook until the beans are soft, approximately 10 minutes.
  5. Mash some of the beans roughly to thicken the sauce.
  6. Garnish with coriander and serve hot with rice, Kachumbar salad, and the pickle of your choice.

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