Rajma (Sindhi Kidney Bean Curry)

Name: Rajma (Sindhi Kidney Bean Curry)
Ingredients: 250 g red kidney beans; 1 pinch baking soda; 75 g chopped onion; Oil; 100 g chopped tomato; 3–4 chiles, finely chopped; Salt to taste; 1–2 tbsp red chile powder; 2–3 tbsp garam masala; 1–2 tbsp pepper

Ingredients

250 g red kidney beans
1 pinch baking soda
75 g chopped onion
Oil
100 g chopped tomato
3–4 chiles, finely chopped
Salt to taste
1–2 tbsp red chile powder
2–3 tbsp garam masala
1–2 tbsp pepper

Steps

Soak kidney beans in water overnight. Drain.
Cover the beans with water, and add the baking soda. Boil briskly for at least 30 minutes until tender. Drain, reserving 100 g of the cooking water.
Fry the onions in a pan until golden brown. Add the tomatoes and chiles, and fry until it leaves the oil.
Add the beans and reserved cooking water, and cook for 5–10 minutes.
Stir in salt and chili powder.
Remove from the heat, and mix in the garam masala and pepper.
Serve hot with roti or rice.

More recipes with kidney beans, baking soda, onion, tomatoes, chile peppers or garam masala

Adapted from “Rajma (Sindhi Kidney Bean Curry)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.