Recipe

Rajma (Kidney Bean Curry)

Name: Rajma (Kidney Bean Curry)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 cups water; 2 cups plain yogurt; 2 tablespoons chickpea flour (besan); 4 green chile peppers, halved lengthwise; 1 tablespoon minced fresh ginger root; 1 tablespoon white sugar, or to taste; ½ teaspoon ground turmeric; salt to taste; 1 tablespoon vegetable oil; 1 tablespoon ghee; 2 dried red chile peppers, broken into pieces; 1 sprig fresh curry leaves; ½ teaspoon cumin seeds; ½ teaspoon mustard seed; 1 pinch asafoetida powder; ¼ cup chopped cilantro leaves

Gujarati kadhi is more watery than Punjabi kadhi, and I love it. I particularly like the sweet-and-sour flavor that is typical of Gujarati cooking. This kadhi is great to eat with plain rice or khichdi.

Prep 5mCook 20mTotal 25mServes 4

Ingredients

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Instructions

1
Mix together water, yogurt, and chickpea flour in a large saucepan until smooth; add green chile peppers, ginger, sugar, turmeric, and salt. Bring to a boil, then immediately reduce heat to low and simmer for 5 to 10 minutes.
2
Make tadka: Heat together oil and ghee in a small skillet over medium heat. Fry dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in hot oil-ghee mixture until seeds splutter.
3
Stir tadka into yogurt mixture in the saucepan. Mix in cilantro and serve hot.

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