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Anjana's Rajma: (version #1)

First added: 2012-12-12; Last edited: 2012-12-17

Anjana's rajma prepared for a potluck dinner (2012-12-12).

Author: Anjana Maheshwari (Yale ISPY)


This recipe is from Anjana's mother and mother-in-law.

This recipe is very similar to Anjana's "Chole" (chickpea curry) recipe.

This dish is a popular Punjabi (a north Indian community) dish.  It is traditionally eaten with plain white rice ("Chawal").  The combination is known as "Rajma Chawal".

This recipe was prepared and shared during a YaleCooks potluck dinner (2012-12-12).

Essential Supplies & Ingredients: (makes enough for ??? servings)

• 1 pan (a "non-stick" pan can be used)

red kidney beans (about 1 1/2 - 2 C cooked or made from 1 cup dried beans); weight = ???
• 2 - 3 tablespoon oil (amount depends on your preference)
• 1/2 inch fresh ginger root, finely minced
• 1/2 piece green chili, finely minced (to taste; "small and thin")
• 1 medium tomato, fresh, chopped; weight = ???
• 2 teaspoon coriander, ground
• 1 1/2 teaspoon cumin, ground
• 1/2 - 1 teaspoon red chili powder, ground
• 1 1/2 - 2 teaspoon salt, ground
• 1 - 1 1/2 teaspoon rajma masala (powder), ground

• fresh cilantro leaves, finely chopped (optional)
• 1/2 lemon, fresh (optional)
• 1/2 teaspoon garam masala


Preparing Rajma: (20 - 30 minutes; assuming the red kidney beans are already cooked)

1) Cook the red kidney beans or purchase canned red kidney beans (see below) in preparation for this recipe.  Drain the beans (saving the liquid if desired for step #8).

2) Finely chop the tomato, ginger, chillies, and cilantro leaves.  Grind cumin seeds if you do not have any pre-ground cumin.

3) In the pan heat the oil over medium to high heat.

4) Add ginger and green chill pieces.  Sauté for 1/2 minute (30 seconds).

5) Add chopped tomato.  Continue to sauté for 40 - 50 seconds.

6) Add the remaining spices except salt.  Continue to sauté for another minute (60 seconds).  You can reduce the flame if the pan is too hot.

7) Add the drained red kidney beans.  Continue to sauté for another minute (60 seconds).

8) Add 1 - 1 1/2 cups water (or the liquid drained from the beans in step #1).

9) Simmer (over medium flame) for 7 - 10 minutes or until the water reduces to a gravy kind of consistency.

10) Add salt, mix it well, add garam masala, and stir for another minute.

11) Turn the heat off and add cilantro leaves and lemon (optional).

12) Serve hot.  This dish goes well with plain white rice.

Other Options:

Many Indian cooks always have precooked red kidney beans in their refrigerators (the same way American families may have cooked potatoes and Asian families have have rice in their refrigerators).  You can use canned red kidney beans to prepare this dish.

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