The northern plains and the mountain Himalayan areas of India get very cold at night and there is no central heat. Dishes like Rajmah are cooked on the coals of the fire as they smolder overnight. Simple to make and delicious, this popular vegetarian (high protein) dish is almost always a compulsory part of the menu. All the ingredients are put into a pot and left overnight to cook. During the night, the beans first boil and then cook slowly, as the coals eventually burn through. The beans are then flavored and served the next day. The resulting dish has become a winter/sping lifestyle dish.
Also Try our Rajmah Masala with many traditional herbs and spices blended for this particular dish
7 oz. or 1/2 pkg Ajika kidney beans soaked overnight, drain and keep aside.
1" cinnamon stick
1 tsp. Turmeric
1 tsp. ginger paste
salt to taste
For the Seasoning
2 onions finely chopped
2 tbsp. ghee or oil
4 thin slices of bell pepper sliced or 1 green chili diced (optional)
3 ripe tomatoes diced
1tsp. ginger paste
1 green chili,
1/2 tsp. garam masala
freshly ground black pepper corns to taste
1/4 tsp. sugar
1 tablespoon yogurt plain (optional)
1. Add 5 cups of fresh water to the Rajma and add salt, turmeric, ginger and cinnamon. Cook for about 1.5 hours till the kidney beans are soft.
2. Heat 2 tbsp. ghee/oil, add onions (finely chopped) and sauté till transparent. Add bell pepper and sauté for a moment. Cook till onions turn bown. Add diced tomatoes, ginger and green chilies. Mix the tomatoes with the onions. Now add chili powder and garam masala.
3. Simmer till the oil separates or droplets of oil can be seen. Add the boiled Kidney beans. Simmer for 15-20 minutes on medium heat till the seasonings mix together. Add black pepper and yogurt and heat for 5 more minutes. Serve garnished with cilantro.