질문하기
Rajma Dal Fry is a hearty North Indian kidney bean curry loaded with protein and fiber. This nutritious vegetarian dish is perfect for healthy family meals, meal prep, and freezer storage.
Rinse and soak the kidney beans in water overnight (or at least 8 hours) to ensure even cooking and a creamy texture.
Drain the soaked beans. In a large pot or pressure cooker, add the beans and 5 cups of water. Cook on medium-high heat for 30–40 minutes (or 15 minutes under pressure) until beans are tender but not mushy.
Meanwhile, heat vegetable oil in a deep skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
Add finely chopped onion and sauté on medium flame until golden brown, about 5–6 minutes. Add minced garlic and ginger, continue to cook for 2 minutes.
Stir in chopped tomatoes. Cook on medium-low heat until tomatoes turn soft and oil separates, about 6–8 minutes. Add turmeric, ground coriander, red chili powder, and salt. Fry the masala for 3–4 minutes.
Add the cooked kidney beans with their liquid to the skillet. Mix well, then simmer uncovered on low-medium heat for 15–18 minutes, stirring occasionally, until flavors meld and the sauce thickens.
Sprinkle garam masala and half the fresh cilantro. Adjust seasoning if needed. Stir, simmer 2 more minutes, then turn off the heat.
Let the Rajma Dal Fry rest for 5 minutes before serving. Garnish with additional cilantro if desired.
