Eosinophilic Esophagitis Friendly Rajma (Kidney Bean Curry)
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Learn more āIngredients
4 servings
- 1 cup dried kidney beans, soaked overnight in cold water
- 3 tbsp neutral oil or ghee
- 1 medium yellow onion, finely diced
- 1 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- Ā½ tsp ground turmeric
- Ā½ tsp kashmiri red chili powder or mild paprika
- 1 tsp salt, plus more to taste
- 3 cups water
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- steamed basmati rice, for serving (optional)
Instructions
- 1
Drain and rinse the soaked kidney beans. Place them in a large pot or Dutch oven and cover with fresh cold water by at least 2 inches. Bring to a boil over high heat, then reduce to a steady simmer and cook uncovered for 45ā55 minutes, until the beans are completely tender and yield easily when pressed between two fingers. Drain, reserving 1 cup of the cooking liquid, and set aside.
- 2
Wipe out the pot and set it over medium-high heat. Add the oil or ghee and, once shimmering, add the cumin seeds and cook for about 30 seconds, until they sputter and turn a shade darker.
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