Indian Vegetables Recipes - Curried Pinto Beans (Rajmah) Recipe

Ingredients

• 1 cup (200 g) dried pinto or kidney beans

• 5 cups (1 1/ 4 liters) water

• 2-3 tablespoons oil

• 4 green cardamom pods, bruised

• 2 black cardamom pods, bruised

• 3 medium onions, diced

• 2 teaspoons crushed garlic

• 1 teaspoon grated ginger

• 1 teaspoon chili paste or minced fresh chilies

• 2 1/2 teaspoons ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 2-3 medium tomatoes, diced

• 2 green chilies, sliced

• 2 tablespoons minced coriander leaves (cilantro)

• 1 teaspoon salt

• 1 teaspoon Garam Masala (refer recipe)

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Method:

1. Rinse and soak the beans overnight. Drain, then simmer the beans in the water for 30 to 45 minutes until just tender. Drain, reserving 1 cup (250 ml) of the cooking liquid.

2. Heat the oil in a wok and stir-fry the cardamoms and onion until golden. Add the garlic, ginger and chili paste, and stir-fry for 5 minutes until the oil separates. Stir in the ground coriander, cumin and turmeric, and stir-fry over very low heat for 2 to 3 minutes. Add the tomatoes and continue stirring for another 2 minutes before adding the beans, reserved cooking liquid, chilies, half the coriander leaves and the salt.

3. Simmer uncovered until the beans are soft. Add half of the Garam Masala and continue simmering for 5 minutes. Serve with the remaining coriander leaves and Garam Masala.