Vegetable Delicious

Rajma

(Red Kidney Beans)

 

 

 

Ingredients:

• 3 tsp. garam masala*

• ½ tsp. turmeric*

• Half of ¼ tsp. hot ground chili

• 2 tsp. cooking salt*

• Red Kidney beans

• 1 medium red onion

• 1 clove garlic

• 1 thumb size piece ginger

• 2 medium tomatoes, roughly chopped

• 3L of water (this includes the water used to soak the
  kidneys overnight)

 

*leveled with a straight edge knife

 

 

Method:

1. Sort through the kidney beans and get rid of any grit. Wash the kidney beans and soak them in water over night using roughly half a litre of room temperature water. You will need to soak them in a container that is at least 1 litre in size as the beans will expand during the soaking. Washing and sorting through them is very important to get rid of any dirt/dust and grit because the last thing you want is to taste the dirt and bite on a bit of grit while you’re enjoying your dinner.
   
   
   
   
   
   
   
   
   
    

2. In a pressure cooker, add 2L of boiling water on a medium heat. Once the water is boiling in the pressure cooker (without the lid on) add in the kidney beans and salt. Run the lid of the pressure cooker under cool tap water and lock it in place on the pressure cooker and time for 10 to 15 minutes. Once the time is up remove it off the heat and let it sit on the bench until the steam has completely disappeared. (The beans will continue to cook in this steam so do not let it out purposefully, just wait until it all disappears on its own).

3. Meanwhile, peel the onion, garlic and ginger and chop them up roughly. Place them all in a mini food processor and process until it’s a paste like consistency.

4. In a large pot sauté the onion mixture until caramelised.

5. Add in all of the spices (remembering you have already added in the salt in the pressure cooker), and mix. Roast the spices through until aromatic.

6. While step 4 and 5 is happening process the chopped tomatoes in the mini food processor until it’s a soup consistency. Add the tomatoes to the spice and onion mixture and mix until combined and cook until it’s a thick gravy consistency.
   
   
   
   
   
   
   
    

7. Once the pressure has released from the pressure cooker, open it up and remove the kidney beans using a slotted spoon, (reserve the water), and add these into the tomato and onion mixture and cook for a 1 to 2 minutes.
   
   
   
   
   
   
   
    

8. Add the reserved water from the pressure cooker and an additional 1L of water into the pot with the kidney beans and tomato/onion gravy and mix.

9. Cook on a medium heat for about 20 minutes. (If the soup tastes like water then it needs to be cooked longer).

10. Serve with basmati rice or flat bread.

 

 

 

 

 

Another one of my favourite dishes. I love this cold, some say I'm crazy, but if the soup is thick as I have made it in the picture then it is so delicious cold! When I cooked this recently, I had a total of 4.5L of water and cooked it down for 40 minutes to make the soup extra thick. You can make this soup as a thin soup or a thick soup, personal preference really, as long as it doesn't taste like water. Another dish that is budget friendly and work and school friendly if paired with rice.

 

                                                                                                                       ENJOY!~