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rasse misse rajma (punjabi kidney beans)

January 15, 2016

1 1/3 c dry kidney beans
4 black cardamom pods
2 bay leaves
1 t. ground coriander
1 t chili powder
7 T. ghee
4 dry red chili
1 1/2 t. cumin seed
an onion, chopped
5 t ginger paste
5 t garlic paste
2 small pureed tomatoes
1 t ground black cardamom
1/2 t black pepper

soak beans overnight & simmer with whole cardamom and bay for 1.5 hours

in bowl, add coriander, chili, salt, and 4 T water

heat ghee over a medium flame.

add chilis and cumin and stir-fry 1 minute

add onion, fry 5 mins

add ginger and garlic, fry 2-3 min

add ground spiced & stir-fry 30 seconds

add tomatoes and fry 5 mins til oil separates

add beans & simmer 7 mins

remove from heat. serve with chopped fresh cilantro.

 

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from Mark’s book on Indian cooking

 

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good! i played around with the proportions, so i couldn’t tell you what i actually did, but it turned out just fine. it’s great to have something else to do with red beans besides chili,  baked beans,  other chilis,  and cajun red beans and rice.

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