Enjoy this Indian recipe for rajma (red kidney beans) with jeera (cumin) rice. You can spice this up according to your taste! If you have an Indian grocery store in your area, you could add a great taste to it by adding one spoon of 'garam masala' which is a special blend of mixed spices...But it's just as great without it!

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over a medium heat. Stir in the cloves, whole black peppercorn, cinnamon, cardamom and bay leaf. Cover the pan as the pepper tends to splutter right out of the pan and can cause burns! Let heat for 1 minute.

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  • Reduce the heat to medium-low and add the sliced onions. Saute until the onions are soft and almost translucent. Mix in the tomatoes and saute well. (For a great taste, saute until almost dry.)

  • Raise the stovetop's temperature to a medium heat. Add the garlic and ginger and saute for 2 to 3 minutes. Mix in the chili powder, red kidney beans and salt; mix well. Slowly add water a small amount at a time. You are adding water to create a gravy, only add water until the gravy has reached the consistency that you would like. For a smoother gravy, cool and blend the sauteed mixture before adding the red kidney beans. Garnish with cilantro.

  • Serve with hot cooked rice (see Cook's Note for link to Cumin Rice).

Cook's Note:

This is delicious over white or brown basmati rice or jasmine rice. Try it over Jeera (Cumin) Rice!

Nutrition Facts

482.4 calories; protein 15.7g 31% DV; carbohydrates 59.1g 19% DV; fat 22.9g 35% DV; cholesterolmg; sodium 480.5mg 19% DV. Full Nutrition

Reviews (36)

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Most helpful positive review

Rating: 4 stars
01/09/2007
Very good use of spice but I ended up adding more salt. I pureed the tomatos and onions. I hate to not follow recipes the first time I make them but I needed to get more protein into this meal. I added a pound of chicken and cooked it in the sauce with the beans until the chicken was done. It turned out very well. Read More
(12)

Most helpful critical review

Rating: 3 stars
01/20/2007
This vegetarian recipe packs a nice spicy punch after an initial sweet taste. We were pleased with this and will be making it again. We did not have whole cloves or a cinnamon stick so we substituted 1/2 tsp each of ground cloves and cinnamon and this seemed to be appropriate. Read More
(6)
43 Ratings
  • 5 star values: 22
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
01/08/2007
Very good use of spice but I ended up adding more salt. I pureed the tomatos and onions. I hate to not follow recipes the first time I make them but I needed to get more protein into this meal. I added a pound of chicken and cooked it in the sauce with the beans until the chicken was done. It turned out very well. Read More
(12)
Rating: 4 stars
03/05/2008
Rating for taste is but the misdirections (how much cardamon slice or chop the onions how much chili powder etc.) drop it a notch. I used dried kidney beans (3 parts water to 1 part beans) and cooked the whole thing for about 90 minutes until the beans were done. They absorb the flavor of the spices and probably contributed to the taste of this wonderful dish. Read More
(10)
Rating: 5 stars
01/22/2003
Don't know how the kiddies would like it but I feel it is a wonderful recipe. 25 minutes and it's on the table plus it tastes absolutely wonderful. Spiced perfectly and it didn't need any extra help (aside from the garam masala!). I used canned plum tomatoes and the tomato juice to beef it up a bit but I'm sure water would be fine. Thanks for the great recipe! I'll make it many times for those nights when I'm in a rush. Read More
(9)
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Rating: 5 stars
01/22/2003
Delicious and easy! Be careful when doubling (or tripling) the recipe. Read More
(7)
Rating: 3 stars
01/19/2007
This vegetarian recipe packs a nice spicy punch after an initial sweet taste. We were pleased with this and will be making it again. We did not have whole cloves or a cinnamon stick so we substituted 1/2 tsp each of ground cloves and cinnamon and this seemed to be appropriate. Read More
(6)
Rating: 4 stars
02/28/2006
I just made this recipe. It's pretty good. Although the spices seem to be outweighed by the volume of tomatoes and onions. I would add probably double the peppercorns cloves and a little more cinnamon (maybe a touch ground). Also the recipe doesn't specify the amount for cardamoms. I used two cardamoms and a pinch of asafetida (tiny bit only!). I would make it again with the variations above. Read More
(5)
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Rating: 4 stars
03/30/2009
great dish! After reading the reviews I added a bit more cinnamon. I also used canned whole tomatoes as I had no fresh ones on hand and used dried beans instead. After soaking them overnight I cooked the dish for 1h30min and all the flavors blended very well. Will definitely make again. Read More
(5)
Rating: 5 stars
05/16/2003
this is great for restricted diets eat with the cumin rice and it is great. I freeze it with the rice and then take it to work the next day. It keeps very well the flavours just get better. Read More
(4)
Rating: 4 stars
01/22/2003
Fabulous zesty dish that tingles the tongue with South Indian flavours! Read More
(4)