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KRI Kitchen - Raaj Maah (Kidney Bean Dahl)

638 views · Published 2 September 2013 · 3:53 · Indexed 27 September 2026

Channel: The Kundalini Research Institute · 2013 · Nonprofits & Activism

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Taken from "A Taste of India, Second Edition"  by Bibiji Inderjit Kaur Khalsa, PhD

Very good with plain rice and raita.

1/2 pound (about 1 1/3 cups) red kidney beans
6 cups water
4 onions
6 cloves garlic, sliced
1 inch piece of fresh ginger, peeled and chopped
4 tablespoons vegetable oil or ghee
1 1/2 teaspoons salt, or to taste
1 tomato, sliced
1 tablespoon water
1 teaspoon crushed dry red chilies
  
Garnish:

1 teaspoon garam masala
a few fresh coriander leaves (cilantro), chopped

1.  Carefully pick over and wash the beans.  Soak overnight in water.  Drain.

2.  In an electric blender, blend together the onions, ginger and garlic until they form a paste.

3.  In a large thick-bottomed frying pan or wok, heat the vegetable oil or ghee and fry the paste until it is golden brown, stirring continuously to prevent sticking.  Stir in 1 tablespoon of water and add the dry red chilies, salt and tomato.  Cook until the oil starts to separate out.  

4.  Add the beans and mix well.  Add 6 cups of water and cook over medium heat until the beans are mushy (otherwise they will be indigestible.)  Or pressure cook for 25-30 minutes using 5 1/2 cups water.

5.  To serve, sprinkle with garam masala and coriander leaves.

Yield:  5-6 cups

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