Recipe by MEDHALEE
"Enjoy this Indian recipe for rajma (red kidney beans) with jeera (cumin) rice. You can spice this up according to your taste! If you have an Indian grocery store in your area, you could add a great taste to it by adding one spoon of 'garam masala' which is a special blend of mixed spices...But it's just as great without it!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (1 inch) piece
whole cardamom pod
roma (plum) tomatoes, chopped
minced fresh ginger root
powdered red pepper or dried Cajun pepper
1 (15 ounce) can
kidney beans, drained
salt to taste
Very good use of spice but I ended up adding more salt. I pureed the tomatos and onions. I hate to not follow recipes the first time I make them but I needed to get more protein into this meal. I added a pound of chicken and cooked it in the sauce with the beans until the chicken was done. It turned out very well.
This vegetarian recipe packs a nice spicy punch after an initial sweet taste. We were pleased with this and will be making it again. We did not have whole cloves or a cinnamon stick so we substituted 1/2 tsp each of ground cloves and cinnamon and this seemed to be appropriate.
Rating for taste is ***** but the misdirections (how much cardamon, slice or chop the onions, how much chili powder, etc.) drop it a notch.
I used dried kidney beans (3 parts water to 1 part beans) and cooked the whole thing for about 90 minutes until the beans were done. They absorb the flavor of the spices and probably contributed to the taste of this wonderful dish.
Don't know how the kiddies would like it, but I feel it is a wonderful recipe. 25 minutes and it's on the table, plus it tastes absolutely wonderful. Spiced perfectly, and it didn't need any extra help (aside from the garam masala!). I used canned plum tomatoes and the tomato juice to beef it up a bit, but I'm sure water would be fine.
Thanks for the great recipe! I'll make it many times for those nights when I'm in a rush.
Delicious and easy! Be careful when doubling (or tripling) the recipe.
great dish! After reading the reviews, I added a bit more cinnamon. I also used canned whole tomatoes as I had no fresh ones on hand and used dried beans instead. After soaking them overnight I cooked the dish for 1h30min and all the flavors blended very well. Will definitely make again.
I just made this recipe. It's pretty good. Although, the spices seem to be outweighed by the volume of tomatoes and onions. I would add probably double the peppercorns, cloves and a little more cinnamon (maybe a touch ground). Also, the recipe doesn't specify the amount for cardamoms. I used two cardamoms and a pinch of asafetida (tiny bit only!). I would make it again with the variations above.
this is great for restricted diets, eat with the cumin rice and it is great. I freeze it with the rice and then take it to work the next day. It keeps very well, the flavours just get better.
* Percent Daily Values are based on a 2,000 calorie diet.
Red Kidney Beans (Rajma)
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 206
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Get set for some serious Cajun flavor!
Bring a taste of the bayou to your table in just minutes.
See how to make a simple, spicy Indian side dish.