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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Rajmah (Punjabi Curried Red Kidney Bean) Recipe

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This recipe for Rajmah (Punjabi Curried Red Kidney Bean) is from The Chalupa/Kossmann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups red kidney beans, sorted and washed
1 medium yellow or red onion, roughly chopped
2 medium tomatoes, diced
2 inches piece ginger, peeled and minced
3 cloves garlic, chopped
4-6 Thai green, serrano or cayenne peppers, chopped
3 whole cloves
1 cinnamon stick
1 tbsp whole cummin seeds
1 tbsp red chili powder
2 tbsp kosher salt
1 tsp ground tumeric
1 tsp garam marsala
9 cups water
1/2 cup chopped cilantro
hot cooked rice
1 cup plain yogurt
Directions:
Directions:
Soak beans for 12 hours, rinse and boil for 10 minutes.
Put all ingredients except cilantro, rice and yogurt into a 5-6 quart slow cooker. Cook on high for 11 hours, until the beans break down and the whole is somewhat creamy.
Remove the cloves and cinnamon stick.
Stir in cilantro and serve over rice.
Optional: stir in yogurt and let sit for 10 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
24 hours
Personal Notes:
Personal Notes:
Jackie learned this dish from one of her Indian friends.

 

 

 

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