A Working Woman’s Rajma – Kidney bean curry

 

Bombay Brrrrunch were one of our most popular vendors at the Grand Dal Finale, and we’ve been oggling their dishes on Instagram for ages, so we’re so pleased to have them share this recipe with us.

Most of us cooking these yummy dals at home have a full-time job, kids, trying to be healthy at the same time and to top it all hardly any time!

Ideally, I like soaking my pulses overnight and cooking them in a pressure cooker with spices and all; it does add that extra aroma to the pulse but that’s a weekend thing when there’s ample time.

This is my favourite go to recipe where I don’t have to think much as it uses all the basic Indian spices and where comfort, convenience and health go hand in hand.

If you’re trying to avoid white rice, I prefer the texture of quinoa compared to brown rice but it’s up to you. To be honest I can have this curry on its own with a dollop of yoghurt.

Don’t worry if you’re missing an ingredient, it’ll still taste good as long as you have the kidney beans for the kidney bean curry!

SERVES 4-6
Prep time: 10 minutes
Cooking time: 20 minutes

Ingredients

  • 1 can of red kidney beans , drained and run underwater for a few seconds

  • 1 medium onion finely chopped

  • 1 tomato finely chopped

  • 2 tsp tomato puree

  • 4 cloves of garlic and 1 inch of ginger pounded to a paste

  • 1 tsp cumin

  • 1 tsp chilli powder

  • ½ tsp turmeric

  • ½ tsp amchoor (dry mango powder (from an Asian supermarket, or Waitrose!)

  • 1 tsp garam masala

  • Salt to taste

  • 2 tbsp Oil

  • 1 cup water

  • A handful of coriander leaves to garnish

  • Rice or Quinoa to serve

 

Method

Heat the oil in a heavy bottomed sauce pan, on a medium to high flame make sure the oil is really hot. Then add the cumin; let it sizzle for a few seconds.

Add the chopped onions and sauté until golden brown. Next add the ginger garlic paste, turmeric and chilli powder and stir for another couple of minutes.

Add the chopped tomatoes and soften it for about 3 minutes. Then add the tomato puree and mix for another 2 minutes.

Now add the washed beans to the saucepan and stir them well until the mixture really sticks. Mash them a little with the back of your spoon. Mashing 1/3 of the beans will give a creamy texture to your curry.

Add the garam masala, amchoor and salt. Pour in the water and bring to the boil. Garnish with coriander, and serve with rice or quinoa.