Rajmah (Red kidney beans topped with butter) recipe
ingredients
500 g (1.1 lb) Red kidney beans (rajmah), soaked for 3 hours, washed, drained
16 cups (4 litre) l28 fl oz Water
1 Green cardamom (choti elaichi)
5 Black cardamom (hadi elaichi)
4 Cinnamon (dalchini), 2 inch sticks
3 tsp (6 g) Turmeric (haldi) powder
l 1/2 tsp (3 g) Ginger powder (sonth)
Salt to taste
2 tbsp (30 ml) 1 fl oz Garlic (lasan) water
1 1/2 tsp (3 g) Kashmiri red chilli powder, dissolved in 2 tbsp water
2 1/2 tbsp (50 g) 1 3/4 oz Butter
16 cups (4 litre) l28 fl oz Water
1 Green cardamom (choti elaichi)
5 Black cardamom (hadi elaichi)
4 Cinnamon (dalchini), 2 inch sticks
3 tsp (6 g) Turmeric (haldi) powder
l 1/2 tsp (3 g) Ginger powder (sonth)
Salt to taste
2 tbsp (30 ml) 1 fl oz Garlic (lasan) water
1 1/2 tsp (3 g) Kashmiri red chilli powder, dissolved in 2 tbsp water
2 1/2 tbsp (50 g) 1 3/4 oz Butter
method
1. In a deep pan, boil the red kidney beans with sufficient water. When soft, remove the pan from the heat and drain the liquid.
2. In the same pan, add the boiled kidney beans, water, green and black cardamom, cinnamon sticks, turmeric powder, ginger powder, salt, garlic water, and red chilli water. Bring the mixture to the boil. Cover and boil on low heat until the beans are tender and semi-dry. Add more water, if required.
3. Top with butter. Serve hot with steamed rice.
2. In the same pan, add the boiled kidney beans, water, green and black cardamom, cinnamon sticks, turmeric powder, ginger powder, salt, garlic water, and red chilli water. Bring the mixture to the boil. Cover and boil on low heat until the beans are tender and semi-dry. Add more water, if required.
3. Top with butter. Serve hot with steamed rice.
serving amount
serves: 6 - 8
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more information
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