The Indian Vegan Kitchen by Madhu Gadia

Author:Madhu Gadia
Language: eng
Format: epub, mobi, pdf
Publisher: Penguin USA, Inc.

GF

Quick Kidney Beans

Rajmah PREP : 10 minutes

COOK :15 minutes

MAKES : 4 servings

SERVING SIZE : ½ cup

Traditional rajmah, made with dry beans that are soaked overnight and then cooked, takes a long time to prepare. Canned kidney beans are a good alternative for those rushed meals. They turn this into a quick and easy dish you’ll want to make again and again.

1 (16-ounce) can red kidney beans, or 1½

cups cooked kidney beans

2 tablespoons canola or vegetable oil

⅛ teaspoon asafetida powder

½ teaspoon cumin seeds

1 cup onion, finely chopped

1 teaspoon garlic, finely chopped

1 teaspoon ginger, peeled and grated

2 tablespoons tomato sauce

¼ teaspoon turmeric

1 teaspoon ground coriander

¼ teaspoon cayenne pepper, or to taste

¼ teaspoon salt

1½ cups water

½ teaspoon garam masala

1 teaspoon lemon or lime juice

2 tablespoons cilantro, chopped

1. Drain and rinse kidney beans. Set aside.

2. Heat oil in medium fry pan on medium-high heat. Add asafetida and cumin seeds and cook for a few seconds until cumin seeds turn darker brown. Add onion and fry 2 to 3 minutes until golden brown. Add garlic and ginger, cook for a few seconds. Add tomato sauce, turmeric, coriander, and cayenne pepper and stir for a few seconds.

3. Add the drained kidney beans and stir to coat with the spices. Add salt and water. Bring to a boil, reduce heat to a low boil, and simmer for about 10 minutes. Using the back of spoon, mash a few kidney beans against the pan.

4. Add garam masala and lemon juice.

5. Transfer to a serving bowl and garnish with cilantro. Serve with rice or flatbread.

NUTRITION INFORMATION PER SERVING:

Calories: 170; Total Fat: 7 g (Saturated Fat: 0.5 g); Carbohydrate: 20 g; Protein: 7 g; Fiber: 6 g;

Sodium: 355 mg

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