It’s Indian for Dinner!

by Mary Pomerantz

I am a regular Facebook reader mainly because I keep up with my busy family and the grandkids that way.  When I found this recipe as a link on Facebook, I knew that I wanted to try it.  It is from one of my favorite blogs – Fat Free Vegan Kitchen.

http://blog.fatfreevegan.com/2008/05/rasedar-rajma-kidney-beans-in-curry.html

I have been reading Susan Voisin’s blog for years and trust that her recipes are always going to be delicoius.  She adapted this dish from a recipe from Neelam Batra’s The Indian Vegetarian.  The recipe looked so good that I ordered the cookbook from Amazon, used because new it cost $65!  I can’t wait to get the book and look through it.  This recipe is called Rasedar Rajma or Kidney Beans in Curry Sauce.  It is delicious and I will definitely serve it again.

Susan made some changes to the original recipe and I changed it again.  It called for 1/4 cup of yogurt for the sauce.  She changed it to soy yogurt but I never have that in the house so for the creaminess factor, I substituted 1 tablespoon tahini and for the tart factor, I added 1 tablespoon lemon juice.  It blended very nicely with the spices.

We served the beans with brown basmati rice and a sliced avocado that was deliciously ripe and creamy.

Ingredients

  • 2 cups dried kidney beans
  • 6 cups water
  • 6 cups vegetable broth
  • 1 tablespoon ginger root
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 1 onion,minced
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon ajwain seeds
  • 2 cups tomatoes, finely diced (I used roma tomatoes)
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 2 tablespoons ground coriander
  • 1 teaspoon ground fenugreek
  • 3/4 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/8 teaspoon cayenne (more to taste)
  • chopped cilantro (optional garnish)

Preparation

Rinse the kidney beans and put them in a large pot with 6 cups water.  Bring to a boil and boil for 1 minute.  Remove from heat and allow the beans to rest, covered, for at least 1 hour.  Drain the liquid, add 6 cups vegetable broth, and bring to a boil.  Add the ginger root, and the salt.  Simmer until beans are tender, about an hour.  When the beans are done, leave them in their cooking liquid while you make the sauce.  As you are cooking the beans, you may need to add more broth or water.

Add olive oil and heat on medium-high.  Add the minced onion, and cook until it’s beginning to brown, stirring constantly.  Add the garlic and ajwain and stir for 1 minute.  Add the tomatoes and cook until their liquid has evaporated, about 5 minutes.  Stir in the tahini, lemon juice, and the coriander, fenugreek, turmeric, garam masala, and cayenne pepper.

Drain and reserve the liquid from the beans.  Stir 1 cup of it into the sauce.  Add the sauce to the beans and stir.  If the sauce is too thick or dry, add some or all of the reserved bean cooking liquid.  Simmer over low heat, stirring occasionally, for at least 20 minutes, until the sauce has thickened and flavors have blended.  Check seasonings and add salt to taste.  Transfer to a serving dish, garnish with cilantro if you like, and serve with basmati rice.

 

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