This is one of the easiest meals to make and tastes excellent too! It is a variation of the classic Rajma chawal, a typically north Indian meal. I used tinned kidney beans for this recipe, because you don’t have to soak them overnight. You can also use dried beans, but be sure to soak them in water for at least 8 hours before cooking.
Here’s the recipe: (Serves 4)
Ingredients:
500g soaked kidney beans
2 tablespoons oil (sunflower, rapeseed or olive oil)
1 medium-sized onion, chopped fine
2 medium-sized tomatoes, chopped
2 pods of garlic, crushed
1 teaspoon minced ginger
1 teaspoon cumin seeds
1/2 teaspoon chilli flakes
1/2 teaspoon coriander seeds, ground
Salt to taste
Lemon juice to garnish
Make it:
Heat the oil in a large pan and add the cumin seeds.
Add the the garlic and the ginger and saute for about a minute.
Add the chopped onion and saute until transparent.
Now add the tomatoes and fry for a bit until tomatoes are cooked.
Stir the kidney beans into the mix and add the chilli flakes, ground coriander seeds and salt.
Cover the pan and cook on low heat until the kidney beans are squishy.
Sprinkle lemon juice on top and serve with rice or bread.