Rajma Curry/ Red Kidney Beans Curry

Rajma Curry with a dollop of sour cream for a hearty stew!

A Hearty vegetarian dish for a rainy, cold, spring day. It goes to   My Legume Love Affair # 57,  originally created by The Well Seasoned Cook and now managed by Lisa;  hosted  this month by PJ .

Simple Rajma Curry, 

Ma's recipe

A favourite from our childhood. This curry belonged to a group from Ma's repertoire that brought back fond memories of our time in the North. It reminded us of the Holi  celebrations there, something which was not celebrated in Kerala. Rajma, Boondi Raita,  and a  Chicken Curry was the norm for the celebrations. Ma always always made it with a raita: yougurt, ginger, green chillies, onions & tomatoes or a seasoned Boondi Raita. Rajma Chawal/ Rajma and Rice was a favourite Sunday lunch.

Apparently Ma's recipe changes slightly from time to time. 

However, the taste was consistent every time she made it.

When asked, she would say, "Sometimes I add a little bit of garam masala or the one for the Chana or else just this..."

Soaked Kidney Beans ready for pressure cooking with  a clove of black cardamom and bits of ginger and garlic from the 'mixie wash'!!!

Notes

• **Tomatoes are used according to their sourness, use less or more according to taste
• Red Chilli powder is also used the same way
• Substitute with green chillies; according to taste
• *Soaking Time for kidney beans: 6-8 hours depending on the variety. 
• Cooking Time  for Kidney Beans in Pressure Cooker: 20-30 minutes, Plus 10 minutes for simmer.

Ingredients

1 1/2 Cup dried  kidney beans/ red rajma used here

**Tomatoes: approximately 2 Cups

Onions-1/2 cup, finely chopped

Garlic-2 cloves

Ginger-1 tsp chopped

Cinnamon- 1/2 piece

Cloves-1

Green Cardamom- 1 

Black Cardamom -1

Bay Leaf - a peice

Turmeric Powder-1/4 tsp

Red Chilli powder -1/2 tsp or according to taste

Oil- 1/4 Cup

Garnish

Optional but affects the taste! : A teaspoon of Ghee/ Clarified Butter

Fresh chopped coriander for garnish.

Method

Soak the Rajma overnight in plenty/ double the amount of cold water

Rinse thoroughly and use fresh water to cover the Rajma with  3/4 - 1 inch of water.

Add one clove of black cardamom and salt

*Pressure cook for one whistle on medium heat

Turn the heat down slightly and cook for another 10-15 minutes.

Grind the green cardamom, clove and cinnamon along with the 

tomato, ginger  and garlic.

Finely chop the  onions 

Heat oil and temper the cumin seeds, 

Saute the chopped onions until soft, 

Add the tomato, ginger and garlic paste 

Saute on medium high heat until the oil separates.

Add the turmeric powder and red chilli powder

Add the Bay leaf

Saute for a couple of minutes

Add the cooked kidney beans with the black cardamom

Simmer for 10 minutes.

or

Add the masala paste to the cooked kidney beans in the pressure cooker

Cook on medium high for one whistle

Switch off.

Serve with  a garnish of finely chopped coriander