Rajma-how can I describe it? It is the most awesome dish ever created. Many cultures have red beans and rice, but Indians do it the best. Don’t agree? I’m happy to try any other variation. For some reason, red beans and rice just hit the spot! I love rajma so much, I’m going to try two different ways of making it. I grew up eating rajma made in a pressure cooker. But since I recently discovered a slow cooker, I decided to give it a whirl with Indian spices and kidney beans. The verdict? You’ll have to watch the video to find out. Here’s how I did it:
5+ cups water
1 cup red kidney beans (soak in water for at least 5 hours, discard water, and rinse)
1 medium onion, diced
1 inch ginger, grated
4 cloves of garlic, diced
1 thai green chili, diced (optional)
1/4 tsp coriander powder
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1/4 tsp chili powder
1/8 tsp cinnamon powder (optional)
1/2 tsp salt (or to taste)
4 medium tomatoes, diced
1 cup fresh cilantro, chopped
1. Add all ingredients-except for tomatoes-to slow cooker.
2. Cook on high for 3-4 hours.
3. Reduce heat to low and cook for additional 4-5 hours. (Note: times can be varied for convenience.)
4. Combine 1/2 cup of cooked beans and tomatoes in a bowl and hand blend into a sauce (or use traditional blender).
5. Add mixture to slow cooker contents, and cook for an additional 2 hours.
6. Serve over rice and enjoy!