Punjabi Rajma (Kidney Beans)
This is my version of a recipe from the Hare Krishna website. This site is a goldmine for Indian vegetarian recipes. I also love the fact that Hare Krishna cooking doesnt use garlic and onions, but substitute Hing or asafoetida powder. Its great when youre too lazy to chop/cry while chopping, and hing has its own healthy properties. I believe it is supposed to be an anti-flatulent for one thing. This dish is sort of like an Indian bean chili. I ate it mixed with some basmati rice I cooked in my rice cooker with a small piece of cinnamon stick and a couple of green cardamom pods. My husband ate it with tortilla chips the next day. Some of the elements of the recipe were vague in the original recipe, so use your judgement! The cooking time is just a guess, and depends on your taste.
This is my version of a recipe from the Hare Krishna website. This site is a goldmine for Indian vegetarian recipes. I also love the fact that Hare Krishna cooking doesnt use garlic and onions, but substitute Hing or asafoetida powder. Its great when youre too lazy to chop/cry while chopping, and hing has its own healthy properties. I believe it is supposed to be an anti-flatulent for one thing. This dish is sort of like an Indian bean chili. I ate it mixed with some basmati rice I cooked in my rice cooker with a small piece of cinnamon stick and a couple of green cardamom pods. My husband ate it with tortilla chips the next day. Some of the elements of the recipe were vague in the original recipe, so use your judgement! The cooking time is just a guess, and depends on your taste.
- 1 teaspoon salt
- 1 cup water
- 1/2 teaspoon chili powder
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chopped fresh ginger
- 1 teaspoon garam masala
- 1/2 teaspoon cumin seed
- 1/2 teaspoon coriander powder
- 1 (14 ounce) cancooked red kidney beans
- 1 -3 tablespoon oil
- 1 chopped red bird's eye chili
- 1 can diced tomatoes no salt added
- 1 teaspoon hing
- chopped cilantro leaf (to garnish)
- Carbohydrate 8.92643310300372 g
- Cholesterol 0 mg
- Fat 0.719084705190494 g
- Fiber 3.12395689116481 g
- Protein 2.23274503871668 g
- Saturated Fat 0.0793014666683437 g
- Serving Size 1 1 -4 serving(s) (330g)
- Sodium 26.3173666761838 mg
- Sugar 5.80247621183891 g
- Trans Fat 0.175230655151084 g
- Calories 43 calories
Step-by-step
- Rinse and drain kidney beans.
- Heat the oil on medium to medium high.
- Add cumin seeds, ginger, and chilies.
- Sautee until cumin seeds darken, about one minute, or how you like.
- Add tomatoes with the water from the can.
- Simmer uncovered until the liquid has reduced quite a bit, again to your preference. The longer you simmer, the tastier it will be!
- Add the rest of the spices and mix well.
- Add the kidney beans and mix well.
- Add the water.
- Simmer uncovered until the liquid has evaporated to the consistency you like. Feel free to add more water, or add less to begin with.
- About 15 minutes before you expect it to finished, add the chopped cilantro and stir.
- Garnish with the rest of the cilantro when you are ready to eat it!
My Simple Punjabi Rajma Recipe: A Flavorful Vegetarian Delight
As a busy working mom, I'm always on the lookout for quick, delicious, and healthy meals that the whole family will enjoy. This Punjabi Rajma recipe has become a staple in our home, a comforting and flavorful dish that's surprisingly easy to make. It’s adapted from a Hare Krishna recipe I found online – their vegetarian dishes are always a revelation! I love that it doesn't rely on garlic and onions; instead, it uses asafoetida (hing), which adds a unique depth of flavor and, according to some, aids digestion. Honestly, it’s also a lifesaver on those evenings when I just don’t feel like crying while chopping onions!
This Rajma is a fantastic alternative to chili. It's hearty, rich, and wonderfully spiced. We often enjoy it with fluffy basmati rice cooked with a cinnamon stick and cardamom pods for extra aroma. My husband, a bit more adventurous than the kids, loves it with tortilla chips the next day. It's a truly versatile dish that can be enjoyed in various ways.
The beauty of this recipe lies in its adaptability. The original recipe left some room for improvisation, which I greatly appreciate. You can adjust the cooking time and the amount of liquid to achieve your preferred consistency. Want it thicker? Simmer longer and use less water. Prefer it a bit more soupy? Add more water and reduce the simmering time. It's all about personal preference!
The aroma that fills your kitchen while this simmers is heavenly. The blend of spices – cumin, coriander, chili powder, and the distinctive hing – creates a complex and captivating fragrance. It's a testament to the power of simple ingredients combined in perfect harmony. And don't underestimate the fresh cilantro; it brightens up the dish beautifully.
This Rajma recipe isn’t just about the convenience; it’s about creating a delicious and healthy meal that brings joy and nourishment to your family. It's a dish that satisfies on a deep level, offering comfort, flavor, and the satisfaction of creating something wonderful from simple ingredients. It’s a recipe I've shared with friends and family, and one that I know I’ll be making for years to come. The smiles on my family's faces as they savor each spoonful are more than enough reward.
Beyond its deliciousness and ease of preparation, this Rajma also reflects my personal approach to cooking: using fresh, flavorful ingredients, embracing versatility and adapting recipes to my needs and preferences, and sharing the joy of cooking and eating with loved ones. It's a testament to the simple pleasures in life—a heartwarming meal enjoyed in good company.
So, give this Punjabi Rajma a try. I'm confident that it will become a cherished addition to your culinary repertoire, a go-to recipe for busy weeknights or relaxed weekend meals. Embrace the adaptability, customize it to your liking, and savor the delicious results! It's more than just a meal; it's a culinary adventure that will leave you feeling satisfied and inspired.
I highly recommend experimenting with different levels of spice to find your perfect balance. For a milder flavor, reduce the amount of chili powder. For those who like a little kick, feel free to add more! You can also adjust the amount of hing to your liking; it has a very strong aroma, so start with a smaller quantity and gradually add more until you achieve your desired taste.
This Punjabi Rajma recipe is not just a dish; it’s a journey. A journey through the aromatic spices of India, a journey of adaptation and personalization, and a journey of sharing delicious food with the people you love. It’s a recipe that evolves with each preparation, adapting to the needs and preferences of both the cook and the eaters. And that, I believe, is the true magic of cooking.
Enjoy!
