Rajma Dal

Ingredients

• Canola oil

  2 tbsp or 28g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Onions

  Raw

  2 medium or 220g

• Ginger root

  Raw

  2 tbsp or 12g

• Garlic

  Raw

  6 cloves, minced or 18g

• Green peppers

  Hot chili, raw

  2 pepper or 90g

• Tomatoes

  Red, ripe, raw, year round average

  2 large whole or 364g

• Coriander leaf

  Spices, dried

  2 tsp or 1g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Garam Masala

  Badia

  1 tsp or 24g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Kidney beans

  All types, mature seeds, canned

  2 cup or 512g

• Water

  Plain, clean water

  2 cup or 473g

• Salt

  Table

  ¼ tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Heat the canola oil in a deep pan over medium heat and add the cumin seeds. When they stop sizzling, add the finely chopped onions and fry until soft and translucent, about 5 minutes.
2. Add the julienned ginger and minced garlic, and fry for 2 minutes.
3. Add the finely chopped green chiles, chopped tomatoes, dried coriander, ground cumin, garam masala, and turmeric. Fry until the oil separates from the masala, about 10 minutes.
4. Add the kidney beans, warm water, and salt to taste. Cook until the beans are soft and the sauce has reduced to your desired consistency, about 25 minutes.
5. Mash some of the beans roughly to thicken the sauce.
6. Garnish with freshly chopped cilantro and serve.