Kidney
beans chili (rajma) is a North Indian vegetarian chili recipe. This is
an easy-to-make recipe for vegetarian (and vegan) chili. Serve
this
spicy beans curry with Indian
roti or
rice for a nutritious meal.
Servings: 4 Cooking Time: 20
minutes
Ingredients
1 1/2 cups soaked and boiled kidney beans
(rajma) or
if using
canned kidney beans,
1 can of beans, drained
1/4 cup coriander (cilantro leaves), finely chopped
Salt to taste
6-8 tsp vegetable oil
Preparation
Heat the oil in a pan on medium heat and add the
cumin seeds. When the seeds start to pop, add the ginger and
garlic and fry for a couple of seconds.
Add the onions and some salt, and saute until soft.
Add the tomatoes and a little salt and saute for 2-3
minutes.
Add the garam masala and red
chilli powder and fry
for a minute.
Then add the kidney beans, 1 1/2 cups of water and salt and cook on low
heat for 8-10 minutes until all the flavours are combined.
Garnish with chopped coriander.
Serve the kidney beans chili with Indian roti (or any
Indian bread) or
basmati or jasmine rice. Also tastes great with toasted bread.
Cooking Tip
If you don't have time to soak the kidney beans, boil them with a
little salt and baking soda in the pressure cooker for about 5-7
whistles.
