Tuesday, January 3, 2017

Rajma Masala

Rajma Masala is a popular Indian dish consisting of red kidney beans in a thick curry. It resembles chili but with (in my opinion) much more flavor! 
I've taken several recipes from online and mish-mashed them together to suit what I had on hand. So... no.... this is not a traditional rajma masala but is pretty close. 
I served it with konjac rice - which is actually not rice at all but certainly has the look and feel of rice. (Lillooet peeps: you can pick some up at KC Health) If you are watching your diet (Hello! It's New Year's resolution time!) then konjac rice (and pasta) makes a wonderful substitute. I mean half the bag - which is about 3/4 cup - is only 15 calories. Whaat whaat!

For a serving of the Rajma Masala (1/3rd of the recipe) with 1/2 a pack of the konjac rice  it is: 
246 calories, 44 carbs, 2 fat, 17 protein, 15 fiber.
(For JUST the rajma masala - 231 calories, 40 carbs, 2 fat, 16 protein, 10 fibre)
How amazing is that? 

Rajma Masala

1 can (540 ml) red kidney beans, rinsed and drained
1 cup red onion, diced
1 tsp ginger, minced
5 cloves garlic, minced
2 Tbsp chopped green chilies 
1 cup roma tomatoes, diced
1/2 Tbsp cumin seeds
1/2 tsp garam masala
pinch cayenne
salt and pepper
pinch coriander
1/2 tsp mustard seeds
1/2 tsp tumeric
1 bay leaf
4 cups water
1/3 cup Greek yogurt

Garnish (optional)
fresh or dried coriander

Place all of the ingredients - except for water and yogurt - into a large pot. 

Gently stir in 4 cups of water. 

Bring to a boil over high heat. 
Reduce heat, cover and simmer for 2 hours - stirring 2 or 3 times to ensure nothing is sticking to the bottom of the pot.
After 2 hours, remove about half of the mixture to a blender or food processor and process until smooth. Return this to the pot. Simmer, uncovered, for a further hour - until thickened, stirring every few minutes to ensure it doesn't burn. 

When it reaches your desired thickness remove from heat and let sit for 10 minutes. After 10 minutes stir in the yogurt. Stir in well. Serve hot with rice. Garnish with coriander, if desired. 

From what I've read online, rajma masala is usually prepared in a pressure cooker or for 8 or more hours in a crock pot to ensure a creamy, tender dish. I've cut the time considerably by blending half the dish at the 2 hour mark. Again, this version is not a traditional rajma masala. 
If you prefer a spicier meal then throw in more green chilies or more cayenne pepper. As it is, it is fairly mild - which is how I like it!! :)
FYI - this is gluten free and vegetarian. You can make it vegan by swapping out the yogurt for coconut milk. 

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