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What You Need:
(To Serve: 6 to 8)
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2 cups rajma dal (dried red kidney beans)
3 quarts water
1 tablespoon turmeric
¼ teaspoon ground hot red pepper
1 tablespoon salt
¼ cup vegetable oil
1 cup finely chopped onions
3 tablespoons scraped, finely chopped fresh ginger root
1 tablespoon finely chopped garlic
2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
3 medium-sized firm ripe tomatoes, washed and coarsely chopped
4 tablespoons finely chopped fresh coriander (cilantro)
3 tablespoons melted ghee
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Translate this recipe:
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| How To Cook: |
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1. In a large sieve or colander, wash the kidney beans under cold running water until the draining water runs clear. Drop the beans into a heavy 4- to 5-quart saucepan, pour in enough water to cover them by 1 inch and bring to a boil over high heat. Boil briskly for 2 minutes, then remove the pan from the heat and let the beans soak uncovered for 1 hour.
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2. Drain the beans in a colander and add 3 quarts of fresh cold water to the saucepan. Add the beans, then stir in the turmeric, red pepper and salt, and bring to a boil over high heat. Reduce the heat to low, partially cover the pan, and simmer for 3 hours, or until the beans are tender but still intact.
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3. Drain the beans in a sieve or colander set over a deep bowl and set the beans and cooking liquid aside.In a heavy 5- to 6-quart.casserole, heat the vegetable oil over high heat until a light haze forms above it. Drop in the onions, ginger and garlic, and lower the heat to moderate. Stirring constantly, fry the mixture for 7 or 8 minutes, or until the onions are soft and golden brown.
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4. Watch carefully for any sign of burning and regulate the heat accordingly. Add the ground coriander, cumin and garam masala, and fry for 30 seconds, stirring constantly. Still stirring, add the tomatoes and cook over moderate heat for 5 minutes, until most of the liquid in the pan evaporates and the mixture is thick enough to draw away from the sides and bottom of the pan in a dense mass.
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5. Pour in the bean cooking liquid, add 2 tablespoons of the fresh coriander and bring to a boil, stirring occasionally. Cover tightly and simmer for 10 minutes. Stir in the beans and cook for a few minutes to heat them through.
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6. Taste for seasoning, ladle the entire contents of the pan into a heated bowl or tureen, and sprinkle the top with the ghee and the remaining 2 tablespoons of fresh coriander. Serve at once.
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