Rajmah (Punjabi Curried Red Kidney Bean) (Slow-Cooker)

Name: Rajmah (Punjabi Curried Red Kidney Bean) (Slow-Cooker)
Prep time: 15 min
Cook time: 11 h
Total time: 11 h 15 min
Yield: 10 cups
Ingredients: 3 cups dried red kidney beans, sorted and washed; 1 medium yellow onions or 1 medium red onion, roughly chopped; 2 medium tomatoes, diced; 2 inches piece ginger, peeled and minced; 3 garlic cloves, chopped; 4 -6 serrano chilies or 4 -6 cayenne chilies, chopped; 3 whole cloves; 1 cinnamon stick, 2 to 4 inches; 1 tablespoon whole cumin seed; 1 tablespoon red chili powder; 2 tablespoons kosher salt; 1 teaspoon ground turmeric; 1 teaspoon garam masala; 9 cups water (if you soak overnight, use less water, see note); 1/2 cup chopped cilantro; hot cooked brown rice or hot cooked basmati rice; 1 cup plain yogurt (optional)

(8)

Recipe by duonyte

This recipe is by Anupy Singla, whose cookbook, "The Indian Slow Cooker", is a publishing sensation. She says slow cookers are particularly suitable for Indian cooking, reminiscent of clay cookers that would have been used for village cooking. This recipe is a traditional and classic North Indian dish that you would find in every home, but not in restaurants. Comfort food for Punjabis, this is the dish her family requests the most.

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READY IN: 11hrs 15mins

YIELD: 10 cups

UNITS: US

INGREDIENTS

Nutrition

3

cups dried red kidney beans, sorted and washed
1

medium yellow onions or 1 medium red onion, roughly chopped
2

medium tomatoes, diced
2

inches piece ginger, peeled and minced
3

garlic cloves, chopped
4 -6

4 -6 serrano chilies or 4 -6 cayenne chilies, chopped
3

whole cloves
1

cinnamon stick, 2 to 4 inches
1

tablespoon whole cumin seed
1

tablespoon red chili powder
2

tablespoons kosher salt
1

teaspoon ground turmeric
1

teaspoon garam masala
9

cups water (if you soak overnight, use less water, see note)
¹⁄₂

cup chopped cilantro
hot cooked brown rice or hot cooked basmati rice
1

cup plain yogurt (optional)

DIRECTIONS

Safety note: This is not part of the recipe, but it is information that has recently been highlighted in various places. Dry beans, especially dry red kidney beans, contain a toxin called Phytohaemagglutinin, which can cause nausea, vomiting, diarrhea and abdominal pain. Soaking and boiling dry beans helps remove this toxin to make beans safe to eat -- in a slow cooker, the temperature never gets hot enough to heat up dry beans sufficiently [source: U.S. Food and Drug Administration]. They recommend that you first soak them for a minimum of 12 hours, rinse them, and then boil them for 10 minutes. Singla has said that the long cooking here has the same effect, but if you have any concerns, please use these instructions, and expect the beans to finish cooking more quickly. Use less water if you start with soaked beans.
Put all ingredients except the cilantro and the rice into a 5 to 6 quart slow cooker. Cook on High for 11 hours, until the beans break down and the whole is somewhat creamy. (Several people have mentioned that it seems watery, so you might want to try less water - definitely less water if beans were pre-soaked).
If you can find them, remove the cloves and the cinnamon stick. If the beans are not as creamy as you want them, stick your immersion blender in there and whir a bit. (Or remove about one cup of the beans and process in blender or food processor). Most of the beans should remain whole.
Stir in cilantro and serve over rice.
Optional: Stir in 1 cup yogurt, cover and let sit for 10 minutes, for a tangy twist.
Use a 3 1/2 quart slow cooker if making half the quantity.

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