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Rajma (Red Bean Curry)
We enjoy this simple Indian dish served over rice.  Red kidney beans will also work for this recipe....

1 and 1/2 c. dry red beans, sorted and rinsed. Cook in 5 c. water and 1 tsp. ground turmeric in crock pot, covered, about 8 hours on low.  (If pressure cooking, will need to add the olive oil or vegetable oil now)

2 T. olive oil or vegetable oil
1/2 to 2/3 c. dried chopped onions
1 to 2 tsp. dried garlic bits
2 to 3 T. *fresh ginger, finely chopped
1 tsp. sea salt or salt
1 tsp. chili powder
1 tsp. garam masala

Cooked rice
**greek yogurt mixed with chopped cilantro
lime wedges (or shake on a bit of 'true lime') 


When beans are cooked and tender, add oil, dried onions, dried garlic, ginger, salt, chili powder, garam masala; stir. If using a crock pot, cover, let cook on high until onions are tender (if using a pressure cooker: cook, covered, but do not use pressure, just simmer until onions are tender).

NOTE: can uncover after onions are tender, and simmer longer if you want to reduce liquids further. 

For each serving: put cooked rice in shallow bowl, top with red bean mixture, squeeze on lime juice or shake on a bit of true lime, top with cilantro yogurt mixture.

 

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*suggestion....buy fresh ginger, peel, mince.  Keep in freezer proof small container, very loosely packed....when need fresh ginger, break off amount needed

**if using homemade yogurt (or purchased plain yogurt), to make it thicker: drain in cheesecloth covered strainer until thick to your preference

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