Rajma (Red Kidney Beans) - 2 Guiding Stars
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Total Time
Servings
Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

The best thing about this recipe, other than the depth of flavor, is how versatile it is! Don’t have kidney beans on hand? Try using black-eyed peas or garbanzo beans. Want to pack in a few more veggies? Add a bell pepper (red, green, or mixed) during step 3 and allow it to become tender before adding the beans.

Ingredients

  • 1 Tbsp. vegetable oil
  • ¾ tsp. cumin seeds
  • ¼ tsp. ground turmeric
  • 2 tsp. ginger-garlic paste
  • 1 medium red onion, finely chopped
  • 3-5 tomatoes, finely chopped
  • 1½ tsp. Garam Masala
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 (16 oz.) can red kidney beans, drained and rinsed
  • ½ tsp. salt
  • 1 cup water
  • 4-6 stems cilantro, chopped

Directions

  1. Place a pan on medium heat and add oil. Once hot, add cumin seeds and turmeric powder. Allow the cumin seeds to sputter.
  2. Add ginger-garlic paste and onions and fry until the aroma emits (2-3 minutes).
  3. Add tomatoes, garam masala, ground cumin, and ground coriander. Sauté until the onion-tomato mixture begins to leave the sides of the pan.
  4. Add kidney beans, salt, and water (add ½ to 1 cup depending upon the consistency desired). Allow the mixture to boil (4-5 minutes).
  5. Turn off the heat, transfer into a serving bowl, and garnish with chopped cilantro.

Serve with warm rice or any Indian bread (eg: chapathi or naan).

Nutritional analysis per serving: Calories 250; Total Fat 8.5g (10% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 990mg (43% DV); Total Carbohydrate 37g (13% DV); Dietary Fiber 10.5g (39% DV); Total Sugars 11g; Includes 0g Added Sugars (0% DV); Protein 10g; Vitamin D 0% DV; Calcium 8% DV; Iron 20% DV; Potassium 20% DV; Molybdenum 260% DV; Copper 45% DV; Vitamin C 40% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/rajma-red-kidney-beans/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796