Servings : Serves 2-3
Kidney beans (rajma) are some of the healthiest most nutritious beans to have in one's diet. They are full of proteins. I have several ways that I normally prepare them. Sometimes with coconut milk, other times with spring onions and soya sauce, sometimes with boneless chicken.
But this simple basic recipe is one of the best because you get to experience the full flavour of the lovely beans. Beans on rice is (for my family) the ultimate homely simple comfort food.
- 1 cup kidney beans, washed then soaked overnight (rajma)
- 3 fresh tomatoes
- 3-4 leaves methi/fenugreek
- 4 tbsp oil
- 1 onion chopped very fine or grated
- 1 tbsp tomato paste
- 1/4 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garlic paste
- 2 tbsp fresh coriander leaves n stems chopped
- 1-2 green chillies (can be increased or omitted according to taste)
- salt to taste
Drain the kidney beans, they will have expanded to about 2-3 times the original volume.
Blend the tomatoes with their skin, along with the coriander leaves and the green chillies to a smooth paste.
Heat the oil in a pressure cooker, add the fenugreek leaves, followed by the garlic paste. Stir for a minute, then add the onions. Fry until they are translucent. Add the tomato paste and the spices (cumin, turmeric, coriander powders) and let these fry for a few minutes on low heat.
Then add the blended tomatoes and let this cook/simmer until the gravy thickens and the raw tomato smell diminishes.
Then add the kidney beans plus some salt and stir together for a few minutes.
Finally add about 3-4 cups water and let it come to a boil. Cover the pressure cooker, and cook on medium heat for about 10-12 minutes.
Once the pressure/steam is released, open the pressure cooker and check the beans. If they are done, then sprinkle with a bit of coriander leaves and serve. If not yet, then cover and cook for another 2-3 minutes. This depends on the type of kidney beans you have, some take longer than others.
If you prefer more gravy with your beans, you can add some water after the kidney beans are done and let it simmer for a few minutes. Mash some of the kidney beans to thicken the gravy to a lovely consistency.
I've served my beans with simple boiled/steamed rice, some saucy fish fillets and a bit of sweet & sour mango pickle/chundo, but you can serve them with chapatis/parathas, or as preferred!