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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rajma Masala (Kidney Beans Curry)
 Categories: Indian
      Yield: 4 Servings
 
      1 c  Red kidney beans; uncooked
  3 1/2 c  Water
      2    Cloves
      1    Black cardamom
      1    Tejpatta (Indian bay leaf)
    1/4 ts Cumin seeds; heaping
      1 sm Cinnamon stick
    1/2 ts Oil
    1/2 ts Salt
    1/2 tb Fresh ginger; grated
      1    Fresh Thai green chiles;
           - up to 2, whole or slit,
           - adjust to tolerance

MMMMM---------------------------SAUCE--------------------------------
      5 tb Mustard or olive oil
    1/2 c  Onions; finely chopped
      2 cl Garlic; minced
      1 c  Tomatoes; slightly sour,
           - finely chopped
  1 1/2 ts Coriander powder
    1/2 ts Red chili powder or cayenne;
           - adjust to tolerance
    1/4 ts Turmeric powder
    1/4 ts Amchoor (dry mango powder)
    1/4 ts Garam masala
    1/2 ts Kasuri methi (dried
           - fenugreek leaves)
           Salt
           Cilantro; chopped
 
  Beans:
  
  Skip this step if using canned beans, add the whole spices listed
  under cooking the raw beans at the time when you make the sauce.
  
  Soak the kidney beans in enough water overnight or for at least 8
  hours. This is an important step if you are using raw beans, if not
  soaked enough, the recipe will not turn out well.
  
  Once the beans have swelled, drain and discard the water. Transfer the
  kidney beans to a pressure cooker. Add 3-1/2 cups water, cloves,
  cardamom, tejpatta, cumin, cinnamon, oil, and 1/2 ts salt.
  
  Close the lid of the cooker and pressure cook on medium heat for 2 to
  3 whistles or until the beans are 95% cooked. An easy indicator to
  know if the beans have cooked is that the skin starts peeling off
  from few of them but the shape is intact.
  
  You could cook the beans open in on stove-top until tender for
  approximately 45 to 50 minutes.
  
  Once the beans have cooked, pick up the cloves, cardamom, cinnamon,
  tejpatta, and discard.
  
  Transfer the cooked beans and stock to a bowl and mix in the ginger
  and whole chiles. Let sit while you make the sauce.
  
  Sauce:
  
  In the same cooking pot or pressure cooker that you boiled the beans,
  add the oil and heat on medium until you see ripples on the surface.
  If using mustard oil, you will need to heat until it's about to smoke
  so that the raw smell goes away.
  
  Reduce heat to slightly and add the finely chopped onions and garlic
  and cook them until golden brown, about 6 to 8 minutes. Reduce the
  heat to low and add the tomatoes next along with chili, coriander,
  turmeric, and amchoor powder. Cook this masala on low heat until the
  oil starts separating from the mix along the sides of the pan. About
  10 to 12 minutes. If you see masala sticking to the bottom of pan,
  add some stock. Cook thoroughly.
  
  This slow cooking is very important to develop flavors and color of
  the paste, please do not rush. Allow the masala to reduce until it
  acquires beautiful reddish to brown color.
  
  Add the boiled beans to the pot next along with all the stock. Check
  and adjust the salt. Add the garam masala & kasuri methi. Cover and
  let simmer on low heat for 25 to 30 minutes.
  
  Once the beans have simmered, removed from heat and let sit
  undisturbed for 2 to 3 hours.
  
  Serve warm garnished with cilantro.
  
  Recipe by sanjuro
  
  Recipe FROM:
  
 
MMMMM
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