Quick Rajma
Author: 
Cuisine: North Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Dark Red Kidney Bean Soup
Ingredients
  • 2 15.5 oz. cans dark red kidney beans
  • ½ a 15.5 oz. can of lentils
  • 1 small yellow or red onion, thinly sliced
  • 1 small tomato, ¼ inch diced
  • 2 garlic cloves, finely minced
  • 1 jalapeno or serrano chili, finely chopped
  • 1 inch piece of ginger, finely minced
  • 3 tablespoons canola or neutral oil
  • 1 teaspoon cumin seeds
  • 9 to 10 curry leaves
  • 1 teaspoon turmeric
  • ¼ teaspoon chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon garam masala
  • 1 teaspoon kasuri methi (dry fenugreek leaves), available in Indian grocery stores
  • 1 teaspoon tomato paste
  • 1 teaspoon salt or to taste
  • 2 tablespoons lemon juice
  • Water as needed
Directions
  1. Rinse and drain the kidney beans from cans and set it aside.
  2. Heat oil in a medium soup pot or a Dutch oven on a medium-high heat. Add cumin seeds and let them sizzle. Add onion and sauté it until light golden brown, 4 to 5 minutes. Add garlic, green chili, curry leaves and all the dry spices. Sauté everything until fragrant, 2 to 3 minutes. Next add tomato paste and sauté for a minute. Add tomatoes, ginger and sauté for 2 minutes.
  3. Add beans, lentils and ½ cup of water. Season with salt. Cover the pot and let rajma cook for 7 to 10 minutes. Uncover, add lemon juice and cook for 2 more minutes. Adjust the seasoning. If rajma is too dry, add some water.
  4. Serve warm with Nan or Paratha and over rice.
Recipe by Lovely Masala at http://www.lovelymasala.com/rajma/