Rajma (North Indian Kidney Bean Masala)

Submitted by Member 610488

"This recipe is for a slow cooker. Rajma is a popular North Indian vegetarian dish which is served over rice or with flatbread. Ideally this masala should be fairly thick when ready to serve."

 

• Ready In: 8hrs 15mins
• Ingredients: 18
• Serves: 4

ingredients

• 473.18 ml dried kidney beans, soaked overnight
• 6 garlic cloves, finely chopped
• 2 red onions (1 minced, 1 thinly sliced)
• kosher salt & freshly ground black pepper, to taste
• 1 inch piece ginger, finely chopped
• 3 serrano chilies, stemmed
• 2.46 ml ground turmeric
• 2.46 ml hot paprika
• 29.58 ml canola oil
• 2 dried arbol chiles
• 9.85 ml coriander seeds
• 2.46 ml cumin seed
• 1 stick cinnamon
• 425.24 g can whole peeled tomatoes with juice, crushed by hand
• 59.14 ml cilantro, finely chopped
• 4.92 ml garam masala
• 14.79 ml fresh lemon juice
• hot cooked basmati rice, for serving

directions

1. Drain beans and rinse thoroughly.
2. Combine beans, half the garlic, half the minced onion, and salt in a 4-6 qt slow cooker with 3 1/2 cups water.
3. Puree remaining garlic, ginger, Serrano chiles, turmeric, and paprika with 2 tablespoons water in food processor; set paste aside.
4. Heat oil in a 10 inch skillet over medium-high heat. Add chile de arbol, coriander, cumin, and cinnamon; cook until fragrant, about 1 minute. Add remaining minced onion; cook until browned, about 1 minute.
5. Add paste; cook for 2 minutes. Stir in tomatoes; cook until liquid has mostly evaporated, about 12 minutes.
6. Add tomato mixture, cilantro, garam masala, lemon juice, salt, and pepper to beans in slow cooker. Mix well and check level of the water. Add more water, if necessary, so that there is at least 1 inch above level of the bean mixture. Cook on low for 7-8 hours and on high for 4-5 hours.
7. Serve over rice and garnish with sliced red onion.