Rajma Dal (Curried Red Kidney Beans)

Recipe Ingredients

2 cups	320g / 11oz	Rajma dal - (dried red kidney beans)
3		Water
1 tablespoon	15ml	Turmeric
1/4 teaspoon	1.3ml	Ground hot red pepper
1 tablespoon	15ml	Salt
1 cup	62g / 2.2oz	Onion - finely chopped
3 tablespoons	45ml	Fresh ginger root - scraped, and finely chopped
1 tablespoon	15ml	Garlic - finely chopped
2 tablespoons	30ml	Ground coriander
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Garam masala
3 teaspoons	15ml	Firm ripe tomatoes - coarsely chopped (medium)
4 tablespoons	60ml	Fresh coriander - finely chopped
3 tablespoons	45ml	Melted ghee

Recipe Instructions

In a large sieve or colander, wash the kidney beans under cold running water until the draining water runs clear. Drop the beans into a heavy 4- to 5quart saucepan, pour in enough water to cover them by I inch, and bring to a boil over high heat. Boil briskly for 2 minutes, then remove the pan from the heat and let the beans soak uncovered for 1 hour.

Drain the beans in a colander and add 3 quarts of fresh cold water to the saucepan. Add the beans, then stir in the turmeric, red pepper and salt, and bring to a boil over high heat. Reduce the heat to low, partially cover the pan, and simmer for 3 hours, or until the beans are tender but still intact. Drain the beans in a sieve or colander set over a deep bowl and set the beans and cooking liquid aside.

In a heavy 5- to 6-quart casserole, heat the vegetable oil over high heat until a light haze forms above it. Drop in the onions, ginger and garlic, and lower the heat to moderate. Stirring constantly, fry the mixture for 7 or s minutes, or until the onions are soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly.

Add the ground coriander. cumin and garam marala, and fry for 30 seconds, stirring constantly. Still stirring, add the tomatoes and cook over moderate heat for 5 minutes, until most of the liquid in the pan evaporates and the mixture is thick enough to draw away from the sides and bottom of the pan in a dense mass. Pour in the bean cooking liquid, add 2 tablespoons of the fresh coriander and bring to a boil, stirring occasionally. Cover tightly and simmer for 10 minutes.

Stir in the beans and cook for a few minutes to heat them through. Taste for seasoning, ladle the entire contents of the pan into a heated bowl or tureen, and sprinkle the top with the ghee and the remaining 2 tablespoons of fresh coriander. Serve at once.

Source:
Time Life Books: The Cooking of India

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