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Rajma with Cilantro and Dill (Red Kidney Beans Stew)

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  • 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.

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