Spicy Rajma Masala: North Indian Kidney Bean Chili Recipe

Kidney Bean Chili, Indian Style (Rajma in Masala)

🕒 Cook Time: 1 hour 20 minutes
🕒 Prep Time: 20 minutes
🕒 Total Time: 1 hour 40 minutes
🥣 Recipe Yield: 5 cups
🍽️ Servings: 10

Description:

This quintessential North Indian dish, Kidney Bean Chili, Indian Style, commonly known as Rajma in Masala, is an explosion of spicy, aromatic flavors that will transport your taste buds to another dimension. Bursting with warmth and depth, this dish is a true winter comfort food, perfect for chilly evenings or weeknight dinners. It’s not just a meal; it’s an experience! The recipe, originating from “Vegetable Delights” by Malini Bisen, promises authenticity and satisfaction. Embrace the rich culinary heritage of India with every mouthful of this delightful dish.

Ingredients:

• 2 1/2 cups kidney beans
• 1 large onion
• 2 onions
• 1/2 inch ginger
• 1 green chili pepper
• 1 red chili pepper
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 tsp ground cinnamon
• 10 black peppercorns
• 2 cinnamon sticks
• 2 tbsp ghee
• 1/2 tsp mango powder
• 1 tsp salt
• 3 cups water

Instructions:

1. Prepare the Kidney Beans:

   • Wash the kidney beans thoroughly and soak them in water overnight to soften.
   • The next morning, steam the soaked beans until tender. Alternatively, cook them in a large pot of water for about an hour until they are soft and tender.
   • Once cooked, remove 1/2 cup of the beans, crush them coarsely, and set them aside for later use.

2. Prepare the Spice Paste:

   • In a blender, combine 1 onion, ginger, coriander seeds, green chili pepper, red chili pepper, cumin seeds, turmeric powder, black peppercorns, and cinnamon sticks.
   • Grind the ingredients into a smooth and fine paste, ensuring all the spices are well incorporated.

3. Cooking the Chili:

   • Heat ghee in a large saucepan over medium-high heat.
   • Add the chopped onions to the pan and sauté until they turn golden brown and aromatic.
   • Now, add the ground spice paste to the pan and sauté it, sprinkling water occasionally to prevent it from sticking to the bottom of the pan. Continue cooking until the ghee starts separating from the paste, indicating it’s well cooked and fragrant.

4. Bringing it Together:

   • Add the cooked kidney beans (excluding the crushed beans) to the pan and stir them into the spice mixture.
   • Season the mixture with salt and dried mango powder, enhancing the flavors.
   • Pour in 3 cups of water to create a flavorful gravy and add the crushed beans to the mixture.
   • Mix everything well and bring it to a boil, allowing the flavors to meld together perfectly.
   • Repeat the process of bringing it to a boil twice, ensuring the flavors are well infused and the consistency is perfect.

5. Serving Suggestions:

   • Once the chili is ready, serve it hot over steamed rice, accompanied by freshly made chappatis or whole-wheat tortillas.
   • Garnish with a sprinkle of freshly chopped cilantro for an extra burst of freshness and color.
   • Enjoy the delightful flavors and aromas of this classic North Indian dish with your loved ones, savoring each spoonful of this comforting culinary masterpiece.

Indulge in the rich, spicy goodness of this Kidney Bean Chili, Indian Style, and experience the true essence of North Indian cuisine. Perfect for lunch, dinner, or anytime you crave a hearty and satisfying meal, this dish will surely become a favorite in your household. So, gather your ingredients, follow the recipe, and embark on a culinary journey through the vibrant flavors of India!