Kidney Bean Chili, Indian Style (Rajma in Masala)

Time

Prep 20 min · Cook 80 min · 100 min total

Difficulty

medium

1. 1

   Wash the kidney beans well and soak in water overnight. Next morning, steam them until tender; or cook in a large pot of water for about an hour or until tender.

2. 2

   Remove 1/2 cup of cooked beans, crush coarsely and keep aside. Grind 1 onion, ginger, coriander seeds, chili peppers, cumin, turmeric, peppercorns, and cinnamon to a very fine paste.

3. 3

   Heat ghee in a large saucepan over medium-high heat. Add the chopped onions and saute until golden brown.

4. 4

   Add the ground paste and saute, sprinkling water occasionally, until the ghee starts separating from the paste.

5. 5

   Add the cooked beans (not the crushed beans), stir for a while and add salt and dried mango powder.

6. 6

   Pour 3 cups of water and add the crushed beans. Mix well and bring to a boil, twice. Serve hot over steamed rice, chappatis, or whole-wheat tortillas.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.