Name: Kidney Bean Curry Rajma
Ingredients: 1 1/4 cup dried kidney beans, rinsed and soaked overnight in enough water to cover; 4 5 black pods, lightly crushed; 2 inch piece of cinnamon stick; 1 teaspoon turmeric; 4 1/2 cup water; 3 tablespoon For the Sauce:; oil or ghee or a combination of oil and butter; 1 teaspoon black mustard seeds; 1 teaspoon cumin seeds; 1 inch piece of ginger, peeled and finely chopped; 3 fresh chilies, seeded and finely chopped; 1/2 teaspoon asafetida; 1/4 teaspoon cayenne; 2 large tomoatoes, finely chopped; 1 1/2 teaspoon sea salt; a generous handful of cilantro or parsley, chopped; 2/3 cup yogurt, whisked; 1 tablespoon ground coriander; 2 teaspoon dried fenugreek leaves; 1 teaspoon ground cumin; 1/2 teaspoon garam masala

Kidney Bean Curry Rajma

By: Lisa from Lisa's Kitchen

Essentially an Indian version of chili, Kidney Bean Curry Rajma is packed with incredible spices and seasonings. Enjoy this easy stew recipe over rice with bread on the side for a delightful meal.

Serves4

Ingredients

1 1/4 cup dried kidney beans, rinsed and soaked overnight in enough water to cover
4 5 black pods, lightly crushed
2 inch piece of cinnamon stick
1 teaspoon turmeric
4 1/2 cups water
3 tablespoons For the Sauce:
oil or ghee or a combination of oil and butter
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 inch piece of ginger, peeled and finely chopped
3 fresh chilies, seeded and finely chopped
1/2 teaspoon asafetida
1/4 teaspoon cayenne
2 large tomoatoes, finely chopped
1 1/2 teaspoon sea salt
a generous handful of cilantro or parsley, chopped
2/3 cup yogurt, whisked
1 tablespoon ground coriander
2 teaspoons dried fenugreek leaves
1 teaspoon ground cumin
1/2 teaspoon garam masala

Instructions

Drain the kidney beans and transfer them to a large pot along with 4 1/2 cups of water, cardamom pods, cinnamon and turmeric. Bring to a boil, cover and reduce the heat and simmer until the beans are tender, about 1 hour, stirring occasionally. When the beans are cooked, remove from the heat and set aside. Do not drain.
While the beans are cooking prepare the sauce. Heat the oil or ghee in a medium-sized saucepan over medium-high heat. When hot, toss in the mustard seeds and cumin seeds and cook until the mustard seeds begin to turn grey and splutter and pop.
Reduce the heat to medium and add the ginger, garlic and hot chilies to the pan. Stir and fry for a minute or so.
Now add the asafetida and cayenne and stir for a few seconds.
Time for the tomatoes and salt to be added to the pan, along with the fresh parsley or cilantro. Cook, stirring occasionally, until the sauce has thickened - about 10 minutes.
Gradually mix in the yogurt, stirring and now toss in the ground coriander, fenugreek leaves, cumin and garam masala. Continue to cook and stir for another minute or two.
Add the sauce to the cooked beans and simmer, covered, over medium-low heat for about 20 minutes, taking care to stir occasionally. If you want a watery version of this dish, add more water during the simmering process.
Transfer to a serving dish or individual bowls and garnish with a bit of parsley or cilantro, sprinkle with a bit of garam masala and serve.