Today QUIZINE IN QUARANTINE brings you a wonderful bean curry recipe. This dish is a slight variation of the traditional Rajma, a bean curry enjoyed particularly in Northern India and Nepal.
In this recipe we substitute the red kidney bean with some black-eyed beans. The great thing with this recipe is you can experiment with different beans. This is a wonderful vegetarian dish!
INGREDIENTS
200g black-eyed beans (soaked overnight + boiled in water and salt for approx 20mins) or 2 cans
1 chopped onion
1 chopped tomato
3 dried red chillies
4 cloves garlic
1 tsp salt
1/2 tsp chilli powder
1/2 tsp coriander powder
1/2 tsp cumin
1/2 tsp garam masala powder
1/2 tsp turmeric
1/2 tsp dry fenugreek leaf
1/2 tsp panch poran (Indian 5 spice, mixture of cumin seeds, fennel seeds, fenugreek seeds, nigella seeds and black mustard seeds)
1. Make sure to soak your black-eyed beans overnight and boil in water and salt for approx 20 mins to begin with.
TIP: You can pretty much use a number of beans for this (butterbean, chickpeas or kidney beans).
2. Brown onions in pan for approx 3 mins.
3. Add garlic and cook for approx 2 more mins.
4. Chuck in your dried chillies, mix for another minute or so.
5. Throw in the rest of the spices, this will include salt, chilli powder, coriander, cumin, garam masala powders, turmeric, dry fenugreek leaf
and panch poran.
6. Stir, cover and allow to cook for approx 5 more mins.
7. Check in on dish, add your tomatoes. Add water if it’s looking too dry.
8. Cover and cook for approx 5 more mins.
9. Now rest dish for approx 5 mins before devouring! Serve up with rice or nan or salad! Whatever you fancy.
Watch how it’s done below!