Rajma

Name: Rajma
Yield: Serves 4
Cuisine: Indian
Ingredients: 4 cm (1½ in) fresh root ginger, peeled and finely chopped; 2 onions, diced; ¾ tsp garam masala; juice of 1 lime; 250 g (generous 1¼ cups) dried red kidney beans, soaked overnight in water; 30 ml (2 tbsp) Greek (strained plain) yoghurt; 4 tomatoes, skinned, seeded, and puréed; 2 green chillies, split lengthways, seeded, and shredded; 60 ml (4 tbsp) vegetable oil; 2 tsp tomato purée

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curry Lovers Cookbook

By Roopa Gulati

Published 2007

About

This is one of the few recipes where canned beans don’t deliver the fullness of flavour you get from dried pulses. Serve the beans with rice and wedges of lemon on the side.

Ingredients

250 g (generous 1¼ cups) dried red kidney beans, soaked overnight in water
60 ml (

Asia
India
Stew
Vegetarian
Gluten-free

Method

Drain the water from the soaked beans and discard. Rinse the beans then tip them into a large saucepan, cover with about 1.5 litres (6½ cups) water. Bring to the boil and cook for 1