Coconut Rajma

Name: Coconut Rajma
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4-6
Cuisine: Indian
Ingredients: Cooked rice, to serve; ½ tsp dried fenugreek leaves, rubbed between your palms; 2 tbsp concentrated tomato purée (paste); 2 tbsp concentrated tomato purée (paste); 4 green cardamom pods, seeds ground; ½ tsp ground ginger; 1 tsp Garam Masala; 2 x 400-g (14-oz) cans red kidney beans in water, drained and rinsed; 2 x 400-g (14-oz) cans red kidney beans in water, drained and rinsed; 1 x 400-ml (14-fl oz) can full-fat coconut milk; 3 tbsp ghee or oil; 3 tbsp ghee or oil; 1½ tsp salt; 2 large onions, finely diced; 1 black cardamom pod; 1 large dried Indian bay leaf; ½ tsp ground turmeric; 2 cloves; 2 garlic cloves, chopped; 1 tsp sugar; ¼ tsp asafoetida (optional); 2 whole red chillies, finely chopped

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
40 min

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

There are few meals in life more comforting than beans and rice. Rajma (red kidney beans) and rice is a treasured North Indian combo. Here’s my coastal version, influenced by the maharage ya nazi (coconut beans) of my East African family background.

Ingredients

3 tbsp ghee or oil
2 large onions, finely diced
1½ tsp

Asia
India
Vegan
Gluten-free

Method

In a large pot, heat the ghee or oil until shimmering. Add the onions, salt and sugar. Cook over a medium heat, stirring often, until they turn a deep golden brown. The salt will speed up the process, which will take around 12 minutes in total.
Add the garlic, chillies, asafoetida, bay leaf, black cardamom pod, cloves, ground turmeric, ground ginger, ground car