Back to 6 servings 1 lb dried red kidney beans, 450g Kosher salt and freshly cracked black pepper ), (see Note 1 0.5 tsp baking soda ), (optional, see Note 2 1 tsp neutral-flavored oil 1 cinnamon stick, 2 to 3” 2 Indian bay leaves ), (AKA tejpatta; or regular bay leaves 3 tbsp neutral-flavored oil, 42g 1 cinnamon stick, 2 to 3” 2 Indian bay leaves ), (AKA tejpatta; or regular bay leaves 2 black cardamom pods, lightly pressed down on with your finger (optional, see Note 3, ) 2 tsp cumin seeds 1 large yellow onion, finely diced (2 cups / 300g diced, ) 1 serrano peppers, de-stemmed and slit open slightly (2 for spicy; omit for mild heat, ) 6 clove garlic, peeled 1 " piece fresh ginger, 8g, peeled 14 oz ripe tomatoes ), 400g, (see Note 4 2 tbsp tomato paste, 30g 1.5 tbsp ground coriander, 9g 2 tsp Kashmiri chili powder ), (see Note 5 1 tsp ground cumin 1 tsp ground turmeric A few pinches asafetida ), (optional, for extra oomph 1 cup fresh cilantro leaves and tender stems, 16g, chopped A few squeezes of lemon juice 2 tbsp neutral-flavored oil ), 28g, (or vegan butter 2 clove garlic, sliced into thin matchsticks 1 " piece fresh ginger, 8g, peeled and sliced into very thin matchsticks 1 tbsp dried fenugreek leaves, crushed between your fingers (see Note 6, ) 1 tsp garam masala 0.5 tsp Kashmiri chili powder
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1 Step 1: Soak the beans: In a large bowl, cover the beans with a few inches of water and stir in 1½ TBSP kosher salt (see Note 1). Soak at room temp for 8–12 hrs.2 Step 2: Boil: Drain and rinse the soaked beans. Add them to a large saucepan with 9 cups (2.1 L) water, the baking soda if using, and 1 tsp oil. Bring to a boil, skimming off thick foam. Partially cover and boil for 10 minutes (important to destroy natural toxin in kidney beans).3 Step 3: Simmer: Reduce to a very gentle simmer (just a few tiny bubbles). Stir in 2 tsp kosher salt, 1 cinnamon stick, and 2 bay leaves. Cook uncovered until beans mash easily between your fingers but aren't mushy. This takes ~ 40-45 minutes with baking soda, or ~70 minutes without. If the water level is low, top it off with fresh water. While the beans simmer: Do all the masala prep in step 5.4 Step 4: Strain: Set a colander over a large bowl and drain the beans, saving the liquid. Discard the spices. Measure out 4½ cups (1.1 L) liquid—top off with fresh water if short. Return the cooked beans to their large saucepan. Keep the liquid separate.5 Step 5: Prep the masala ingredients (do this while the beans cook): Onion: finely dice Serrano pepper(s): If using, de-stem and slit open slightly. Aromatic paste: In a mini food processor/blender, blend the garlic and ginger into a coarse paste; transfer to a a small bowl and stir in the tomato paste.Fresh tomatoes: Blend until smooth. Keep this fresh tomato purée separate.Ground spices: In a small bowl, combine the ground coriander, chili powder, cumin, turmeric, and asafetida if using.6 Step 6: Bloom the whole spices: Heat a large sauté pan over medium until hot, then add 3 TBSP oil. Once shimmering, add 1 cinnamon stick, 2 bay leaves, and 2 black cardamoms (if using); stir 30–45 seconds until aromatic. Add 2 tsp cumin seeds and sizzle for 10 seconds.7 Step 7: Brown the onions. Add onion, serrano(s), and a big pinch of salt. Cook for 12 to 15 minutes until deeply browned, adding a splash of water if they brown unevenly. Add the aromatic base (ginger, garlic, tomato paste) and stir almost constantly for 90 seconds.8 Step 8: Add the aromatic paste (ginger, garlic, tomato paste). Stir almost constantly for 90 seconds.9 Step 9: Cook down the tomatoes. Add the fresh tomato purée, deglazing the pan with the liquid. Season with 1 tsp kosher salt and pepper to taste. Rapidly simmer ~10 minutes, stirring occasionally, until you have a concentrated, dark red paste.10 Step 10: Add the ground spices: Stir in the Ground Spices plus a big splash of water. Stir 1 minute until thick, then remove from heat.11 Step 11: Coat the beans. Transfer the masala to the large saucepan with the cooked beans. Toss over medium heat to coat for 1 minute.12 Step 12: Simmer. Add the reserved 4½ cups (1.1 L) reserved cooking liquid. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, stirring occasionally.While it simmers, prep the Tadka ingredients. Slice the garlic and ginger into matchsticks. Crush the fenugreek leaves between your fingers and combine with the garam masala and chili powder in a small bowl.13 Step 13: Thicken. Uncover the pot and simmer rapidly for 10 minutes until thickened and velvety. If you skipped the baking soda, mash ~10% of the beans against the side of the pot to help it thicken.14 Step 14: Finish. Remove from the heat. Fish out the bay leaves, cinnamon, serrano, and cardamom. Stir in cilantro and a few squeezes of lemon.15 Step 15: Make the Tadka: Add 2 TBSP oil or butter to a cold small saucepan, then turn to medium heat. Once shimmering or melted, add the matchstick garlic and ginger; stir 1 to 2 minutes until the ginger frizzles at the edges. Add fenugreek, garam masala, and chili powder; stir for 20 to 30 seconds, then pour over the rajma.Immediately pour the tadka over the rajma.16 Step 16: Serve: Taste and adjust rajma with salt and lemon. Serve with rice or flatbread, and yogurt if desired. It thickens as it rests, so loosen with water as needed.getsaucepan.com/r/fc953479-1bd0-4d0a-a9a1-98bcdab3a1b2 · Original: https://rainbowplantlife.com/rajma-masala/
