Monday, May 19, 2008

Rajma Curry (Kidney beans curry)


Ingredients:
1 teacup red kidney beans (rajma)
2 onions, grated
1 teaspoon chilli powder
5to6 grams tomatoes
1 teaspoons sugar
3 tablespoons oil
Salt to taste
To be ground into a paste.
6 cloves garlic
3 green chillies
25mm. piece ginger

Method:
  • Soak the red kidney beans over night.
  • Next day, cook in a pressure cooker. Drain.
  • Heat the oil and fry the onions till it's little brown. Add the ground paste and chilli powder and fry again for 1 minute.
  • Add the cooked red kidney beans.
  • Cut the tomatoes into big pieces, add 2 teacups of water and boil. When boiled, take out a thick soup through a sieve.
  • Add the tomato soup to the rajma mixture.Add the sugar and salt.
  • Cook for 20 minutes.
Serving Suggestions:
Server Hot with parathas or jeera rice

Tip:Adding a little cream will make the gravy more thick and rich.

3 comments:

  1. How much water should be used to cook the Rajma? Also, does a teacup come out to 3/4 of a cup?

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  2. Hi.. genrally for all lentils, you should add double the amount of water. So for 1 cup rajma, add 2 cups of water when cooking.

    1 teacup sohuld be about 3/4 cups...

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