Rajma with Cilantro and Dill (Red Kidney Beans Stew)
- 2 cups dry red kidney beans
- 6 cups water
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 3 inches ginger, chopped
- 1 14.5 oz can chopped tomatoes
- 2 teaspoons salt
- 1 teaspoon turmeric
- 2 teaspoons cumin seeds
- 2 teaspoons coriander powder
- ½ teaspoon cayenne pepper
- 2 tablespoons butter or ghee
- ½ cup fresh dill, chopped
- 1 cup fresh cilantro, divided in 2 bunches and chopped
- 2 teaspoons garam masala
For this recipe you either need a pressure cooker or a slow cooker.
In a pressure cooker add the kidney beans, water, onion, garlic, ginger, tomatoes, salt, turmeric, cumin seeds, coriander powder, cayenne pepper, butter, dill and ½ cup cilantro. Place the lid on top and cook on high heat till the pressure cooker gives out steam. Lower the heat and cook for 2-3 hours. Turn the heat off and open the lid. Evaporate the water till the dish reaches a thick soup consistency while smashing some of the beans with the back of a ladle. Add the remaining cilantro and garam masala. Check for seasonings and serve with rice.