Rajmah (Punjabi Curried Red Kidney Bean) (Slow-Cooker) Recipe

Name: Rajmah (Punjabi Curried Red Kidney Bean) (Slow-Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups dried red kidney beans, sorted and washed; 1 medium yellow onions or 1 medium red onion, roughly chopped; 2 medium tomatoes, diced; 2 inches piece ginger, peeled and minced; 3 garlic cloves, chopped; 4 -6 4 -6 serrano chilies or 4 -6 cayenne chilies, chopped; 3 whole cloves; 1 cinnamon stick, 2 to 4 inches; 1 tablespoon whole cumin seed; 1 tablespoon red chili powder; 2 tablespoons kosher salt; 1 teaspoon ground turmeric; 1 teaspoon garam masala; 9 cups water (if you soak overnight, use less water, see note); 1/2 cup chopped cilantro; hot cooked brown rice or hot cooked basmati rice; 1 cup plain yogurt (optional)

Servings: persons

3 cups dried red kidney beans, sorted and washed
1 medium yellow onions or 1 medium red onion, roughly chopped
2 medium tomatoes, diced
2 inches piece ginger, peeled and minced
3 garlic cloves, chopped
4 -6 4 -6 serrano chilies or 4 -6 cayenne chilies, chopped
3 whole cloves
1 cinnamon stick, 2 to 4 inches
1 tablespoon whole cumin seed
1 tablespoon red chili powder
2 tablespoons kosher salt
1 teaspoon ground turmeric
1 teaspoon garam masala
9 cups water (if you soak overnight, use less water, see note)
1/2 cup chopped cilantro
hot cooked brown rice or hot cooked basmati rice
1 cup plain yogurt (optional)

1
Safety note: This is not part of the recipe, but it is information that has recently been highlighted in various places. Dry beans, especially dry red kidney beans, contain a toxin called Phytohaemagglutinin, which can cause nausea, vomiting, diarrhea and abdominal pain. Soaking and boiling dry beans helps remove this toxin to make beans safe to eat -- in a slow cooker, the temperature never gets hot enough to heat up dry beans sufficiently [source: U.S. Food and Drug Administration]. They recommend that you first soak them for a minimum of 12 hours, rinse them, and then boil them for 10 minutes. Singla has said that the long cooking here has the same effect, but if you have any concerns, please use these instructions, and expect the beans to finish cooking more quickly. Use less water if you start with soaked beans.
2
Put all ingredients except the cilantro and the rice into a 5 to 6 quart slow cooker. Cook on High for 11 hours, until the beans break down and the whole is somewhat creamy. (Several people have mentioned that it seems watery, so you might want to try less water - definitely less water if beans were pre-soaked).
3
If you can find them, remove the cloves and the cinnamon stick. If the beans are not as creamy as you want them, stick your immersion blender in there and whir a bit. (Or remove about one cup of the beans and process in blender or food processor). Most of the beans should remain whole.
4
Stir in cilantro and serve over rice.
5
Optional: Stir in 1 cup yogurt, cover and let sit for 10 minutes, for a tangy twist.
6
Use a 3 1/2 quart slow cooker if making half the quantity.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups dried red kidney beans, sorted and washed, 1 medium yellow onions or 1 medium red onion, roughly chopped, 2 medium tomatoes, diced, 2 inches piece ginger, peeled and minced, and more.

Yes, Rajmah (Punjabi Curried Red Kidney Bean) (Slow-Cooker) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rajmah (Punjabi Curried Red Kidney Bean) (Slow-Cooker)

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