RAJMA

When the HUBS and I started dating, this was the first meal he made for me.  I was visiting him for the holidays, wasn't feeling too well and exhausted from working some major overtime.  Being the cutest, he was just like sit back watch some FRIENDS and I'll cook you some yummy food.  Now if you know the HUBS at all, you would know he is freakishly healthy - like he has NO VICES. He's not obsessed with shoes or chocolate and doesn't like junk food.  He craves guava.  I mean who does that.  I can't even...

But whenever I'm sick or just don't feel like cooking he happily whips up a batch of Rajma while I relax.  And every time he cooks, I can't help but think, thank God he cooks and he's mine :)

RAJMA RECIPE

(CURRIED KIDNEY BEAN STEW)

KITCHEN  THE HUBS

INGREDIENTS (SERVES 6-8)

  1. 3 cans of red kidney beans (rinsed & drained)
  2. 2 medium tomatos (finely chopped)
  3. 1 large onion (finely chopped)
  4. 1/3 juice of a lime
  5. 4 thai chiles (minced)  
  6. 1 in piece of ginger (peeled & grated)
  7. 3 tbs olive oil
  8. 1 1/2 tsp cumin seeds
  9. 1/2 tsp tumeric powder
  10. 2 tsp dhana jeeru (coriander & cumin powder)
  11. 1/2 tsp garam masala
  12. 1 tsp red mirchi (cayenne pepper powder)
  13. 1 1/2 - 2 cups of hot water
  14. salt to taste
  15. cilantro (garnish)

INSTRUCTIONS

  1. Heat the olive oil over medium heat in a medium pot.  
  2. After about 2-3 minutes add one cumin seed to test the heat.  If the seed bubbles, then add remaining cumin seeds and cook for about 30 seconds or until all the seeds have mini bubbles around them
  3. add the onion and sauté until transparent
  4. add the grated ginger
  5. add the tomatoes and cook until the juice evaporates and the oil separates from the veggies.  stir occasionally
  6. add salt to taste (~ 1 tbs)
  7. add the tumeric, dhana jeeru, and red mirch.  stir for about a minute
  8. add beans and hot water
  9. bring the rajma to a boil and then add the garam masala
  10. cook for an additional 10 minutes
  11. add the lime juice
  12. garnish with freshly chopped cilantro, serve with basmati or brown rice & enjoy.

NOTES:  if thai chiles are not available you can substitute with jalapeños or serranos.  Also use the amount of spice you are comfortable with.  The recipe as is, is medium spicy.  Lastly, leftover rajma can be used in what the HUBS calls "rajmadillas".  Put between a tortilla & add cheese.  Melt in the microwave and garnish with sour cream.  Yummy.

MEATLESS MONDAYCharisma ShahINDIAN, GF, Vegan, Vegetarian, FALL 2015Comment