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Kidney Bean Chili, Indian Style Rajma In Masala

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Ingredients

Adjust Servings:
2 1/2 cups uncooked kidney beans
1 medium onion, peeled, quartered and
2 medium onions, peeled, finely chopped
1/2 inch ginger, peeled, chopped
1 tablespoon coriander seed
1 green chili pepper
4 red chili peppers
1/2 teaspoon cumin seed
1/4 inch turmeric or 1/8 teaspoon turmeric powder
10 black peppercorns or 10 black pepper, to taste

Nutritional information

99.7
Calories
28 g
Calories From Fat
3.2 g
Total Fat
1.7 g
Saturated Fat
6.5 mg
Cholesterol
659.3 mg
Sodium
14.9 g
Carbs
3.8 g
Dietary Fiber
3.8 g
Sugars
4.2 g
Protein
195 g
Serving Size

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Kidney Bean Chili, Indian Style Rajma In Masala

Features:
    Cuisine:

    One of the best beans I have ever had!
    P.S. For the crazy spicy people using habaneros instead of jalapeos its loads more spicy!

    • 120 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Kidney Bean Chili, Indian Style Rajma in Masala, This is one of the signature dishes of North India, and is spicy, aromatic, flavourful, and simply out of this world! For the authentic feel, try to stick to the original recipe ingredients as much as possible, but you may also use suitable substitutes as mentioned. This is from “Vegetable Delights” by Malini Bisen. Note: Prep. time does not include pre-soaking time for the beans., One of the best beans I have ever had! P.S. For the crazy spicy people using habaneros instead of jalapeos its loads more spicy!


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    Steps

    1
    Done

    Wash the Kidney Beans Well and Soak in Water Overnight.

    2
    Done

    Next Morning, Steam Them Until Tender; or Cook in a Large Pot of Water For About an Hour or Until Tender.

    3
    Done

    Remove 1/2 Cup of Cooked Beans, Crush Coarsely and Keep Aside.

    4
    Done

    Grind 1 Onion, Ginger, Coriander Seeds, Chili Peppers, Cumin, Turmeric, Peppercorns, and Cinnamon to a Very Fine Paste.

    5
    Done

    Heat Ghee in a Large Saucepan Over Medium-High Heat.

    6
    Done

    Add the Chopped Onions and Saute Until Golden Brown.

    7
    Done

    Add the Ground Paste and Saute, Sprinkling Water Occasionally, Until the Ghee Starts Separating from the Paste.

    8
    Done

    Add the Cooked Beans not the Crushed Beans, Stir For a While and Add Salt and Dried Mango Powder.

    9
    Done

    Pour 3 Cups of Water and Add the Crushed Beans.

    10
    Done

    Mix Well and Bring to a Boil, Twice.

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