Easiest Method to Preparing Appetizing Kidney bean curry and rice

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Kidney bean curry and rice

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Here are the ingridients that are required to produce a tasty Kidney bean curry and rice:

  1. Get 1 cup of kidney beans (overnight soaked and boiled in pressure cooker).
  2. Provide 1 of onion chopped.
  3. Take 2 of tomatoes pureed.
  4. Use 2-3 of garlic cloves.
  5. Get 1 piece of ginger.
  6. Use of salt and turmeric – as per taste.
  7. Use of garam masala – optional.
  8. You need of Oil – 1/4th ladle.
  9. Get 1/2 teaspoon of Cumin seeds -.

Done with the ingridients? Below are the sequences on preparing Kidney bean curry and rice:

  1. I'd definitely recommend the overnight soaked and then boiled kidney beans over the canned ones. Do not drain the beans after boiling. The water is used to make the curry. I have tried cooking the canned kidney beans in curry form but it doesn't work as they are still really hard. The boiled ones honestly just dissolve in your mouth..
  2. Heat oil in a pan. Now add cumin seeds. Make a paste of ginger and garlic in mortar and pestle, and add it in the pan when the cumin seeds start popping. Now immediately add onions to it. Give it a good stir, let it cook till the onions turn a bit golden brown. Now add salt and turmeric. Then add the tomato puree to it..
  3. Keep stirring it on low flame, till the paste is really thick. Now add the boiled kidney beans to it. Cover the pan, and let it cook for 5-10 minutes on low flame..
  4. Serve with boiled rice..

Rajmah Chawal, a red kidney bean curry served with rice, is a rustic, traditional Indian meal that is cooked in households all over India. Originally a staple of the village kitchen, this is a simple, nutritious meal that is naturally gluten free, vegan and suited to people with allergies. This delicious vegetarian stew is made in the pressure cooker, using dried kidney beans and a spice paste with garlic, ginger, and onion. Rajma is comfort food at its best. I like rajma best with simple jeera (cumin) rice.

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