Rajma with a radish twist!
Indian food is healing food for me. Just LOVE it!
Rajma masala is an iconic Punjabi dish, and probably one of the most loved dishes in India. Rajma is called red kidney bean in English because of its shape. Rajma masala is a kidney bean stew cooked in an onion – tomato based sauce.
And then I found a bunch of radishes in my fridge, just doing nothing… So I decided to add ‘em to my rajma masala. And it worked beautifully! I know, I know… Radishes in an Indian stew might sound a little unconventional, but the peppery flavour of the radishes really complements the aromas of the spices.
To make a good rajma masala, you must be patient. That’s because it takes time to prepare the masala for the rajma. It’s a cooking method were you simmer the gravy base or masala for a long time. The spices give out a nice fragrant aroma and the raw smell of the ingredients is gone.
At this point, the cooked kidney beans are added and simmered for 30 minutes. Towards the end, some of the beans are mashed to thicken the gravy.
Then it’s time for the radishes! And a final sprinkle of garam masala for a refreshing spiced taste.
And that’s it! Your mouth-watering rajma is ready to serve! Garnish with fresh cilantro, julienned radishes for extra crunch and a few lemon wedges.
This rajma masala will be a hot favourite on your table! Try it, love it!
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Radish up my rajma!
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Indian Kidney Beans & Radishes
vegan, gluten free, soy free, nut free
Oil for frying
½ tsp cumin seeds
1 medium red onion, chopped
1 green chilli, finely chopped
½ tbsp grated ginger
3 cloves garlic, grated
½ tsp coriander powder
¼ tsp turmeric
¼ tsp cayenne powder (or to taste)
¼ tsp dried fenugreek leaves
½ tsp mango powder
Pinch of asafoetida (omit for gluten free)
1 large tomato, diced (remove seeds if desired)
1 tin kidney beans, rinsed & drained
1 cup water
½ tsp salt
10 large radishes, quartered
¼ tsp garam masala
A few radishes, julienned
Heat some oil in a pot over medium heat. Add the cumin seeds and cook until the cumin becomes fragrant.
Add the onion and green chilli, sauté until translucent. Add the ginger, garlic and spices (except the garam masala), and sauté for another minute.
Add the diced tomatoes and cook until the tomatoes are saucy (about ten minutes), adding a few tbsp of water if needed. Mash up any larger pieces of tomato.
Add the kidney beans, water and salt. Bring to a boil, reduce the heat. Cover and simmer on low for 30 minutes. Mash some of the beans with the back of a spoon.
Add the radishes and garam masala and cook for 5 more minutes. Taste and adjust salt and spices if needed.
Garnish with cilantro, radishes and a few lemon wedges. Serve with cooked rice/pulao or naan bread. Enjoy!
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