Rajma Dal Recipe: A Red Kidney Bean Curry

Rajma
Thrivingveg/Flickr
Ratings (40)
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 4–6 servings
Nutritional Guidelines (per serving)
590 Calories
3g Fat
111g Carbs
35g Protein
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Nutrition Facts
Servings: 4–6 servings
Amount per serving
Calories 590
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 146mg 6%
Total Carbohydrate 111g 40%
Dietary Fiber 30g 109%
Protein 35g
Calcium 329mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Rajma dal is a red kidney bean curry that is a popular dish in northern India, though it's enjoyed throughout the country. It is a tasty vegetarian recipe that cooks the beans in a spicy masala paste featuring ginger, garlic, chilies, and tomatoes.

If you're looking for a satisfying meal that comes together in less than half an hour, this is an excellent choice. The rustic dish is cooked in a single pan and is very easy to make. To complete the meal, it's traditional to serve rajma dal with plain boiled rice, Kachumbar salad, and a pickle.

Ingredients

  • 2 tablespoons oil (vegetable, canola, or sunflower cooking oil)
  • 1 teaspoon cumin seeds
  • 2 medium onions (chopped finely)
  • 2 inches ginger (julienned)
  • 6 cloves garlic (minced)
  • 2 green chilies (fresh, chopped fine)
  • 2 large tomatoes (chopped into 1-inch cubes)
  • 2 teaspoons coriander (powder)
  • 1 teaspoon cumin (powder)
  • 1 teaspoon garam masala
  • 1/4 teaspoon turmeric (powder)
  • 2 (15.5 oz.) cans red kidney beans (drained, rinsed under running water)
  • 3 cups water (warm)
  • Salt to taste
  • 1 pinch of asafetida
  • Garnish: coriander (chopped)

Steps to Make It

  1. In a deep pan, heat the oil and add the cumin seeds. When they stop sizzling, add the onion and fry until soft.

  2. Add the ginger and garlic and fry for 2 minutes.

  3. Add the green chilies, tomatoes, coriander, cumin, turmeric, and garam masala and fry until the oil separates from the masala.

  4. Add the red kidney beans, warm water, and asafetida, as well as the salt to taste. Cook until the beans are soft, approximately 10 minutes.

  5. Mash some of the beans roughly to thicken the sauce.

  6. Garnish with coriander and serve hot with rice, Kachumbar salad, and the pickle of your choice.