Zesty sauces and fresh vegetables are included in these sloppy joes.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups dry red kidney beans
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 (2 inch) piece fresh ginger root, chopped
- 2 tablespoons vegetable oil
- 2 teaspoons ghee (clarified butter)
- 2 dried red chile peppers, broken into pieces
- 1 teaspoon cumin seeds
- 6 whole cloves
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tomatoes, chopped
- 2 cups water
- 1 teaspoon white sugar
- salt to taste
- 2 teaspoons garam masala
- 1 teaspoon ground red pepper
- ¼ cup cilantro leaves, chopped
Instructions
- Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
- Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
- Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
- Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.
Nutrition Facts
| Calories | 224 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 9 g |
| Protein | 11 g |
| Saturated Fat | 1 g |
| Sodium | 35 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Flavorful and hearty when made correctly. I double on the spices, and replace the ghee with butter flavoring to make it vegan. Also used canned beans and tomatoes due to my lack of pressure cooker. I also like using a bit of black beans, or whatever I have extra. Very enjoyable with a side of fluffy cumin rice.
This is a fantastic rajma recipe, just like I enjoyed in India. Thank you!
delicious. spicy
This was very good, and my family liked it a lot. I used canned beans, ginger-garlic paste, and a can of diced tomatoes. I might use tomato sauce next time. (I’m all about the shortcuts when I’m cooking at the end of a weekday!) Had it with cumin rice, and it was definitely something we’ll have again.
I did not make any changes to the recipe and it was delish. Will make it another time for sure.
Great! Needed more pepper though, although my use of New Mexico Hatch chilis might be the reason.
This is good
I couldn’t really remember the recipe that my grandmother used to make in India and this is pretty close because it took me back to my childhood. Very good!
Tasty, great dish!
My whole family loved it, even my daughter who hates beans!
Delicious and satisfying. I don’t have a working pressure cooker so cooked dried beans and then just added in step 3. Because I had already cooked the beans I needed to add liquid so, I added about 1/3 – 1/2 cup chicken broth which won’t work if you’re vegetarian but definitely added a richness to the dish, but I’m sure veggie broth or water would work, as well.
This was so fetching good. I now understand why it is referenced as comfort food. Just thinking about it makes me comfortable. The people saying it tasted like plain beans probably lacked some of the crucial spices and were too lazy to go get them at the store. Don’t be lazy, go on adventure. get the ghee spices. If you don’t have a p. cooker. Use canned beans and cook an hour. If it doesn’t have enough flavor add more until it does. I double down on the ghee and cumin, and god dang i was in kidney bean heaven thereafter.
I don’t have a pressure cooker, so I had to adjust the recipe. The flavor was meh, there was no identifiable spice . I ended up biting into one of the whole cloves , not pleasant.
I had to decreases the amount of red pepper because of family members. I personally enjoy the heat. Good recipe
Delicious recipe. I didn’t have a few of the materials this recipe called for (pressure cooker, mortal and pestle), but I worked around that and kept all the ingredients the same. It tasted great, I will make again.
Sorry, I also meant to add that 3 out of the 4 people in my household despise cilantro — to them it tastes soapy and unpleasant — so I used pea shoots instead. They worked very nicely.
The only thing that I changed was instead of dry beans I used can beans. OMG the food is/was amazing and with coconut rice! Delicious !
Dish was OK. When the dish was finished cooking I found it lacking in flavour and texture so I added a cup of tomato sauce, another tsp of cumin, garam masala, and a pinch cinnamon. this made the recipe a 4 star.
My other review accidentally posted before I was done. Using the techniques I learned jn my Indian cooking class and using the proper while spices, this dish was nothing short of fabulous. I added a few whole peppercorns, half a cinnamon stick, and used 1 can diced tomatoes and one can tomato sauce instead of the fresh tomatoes. I don’t have a pressure cooker so I used 4 cans of kidney beans drained and rinsed. I also browned the finely diced onion with the whole spices instead of adding it to the ginger/garlic paste. I served over peas pulav made with basmati rice and naan. YUMMY!!
This is very good way to prepare kidney beans. I didn’t have a pressure cooker, so I cooked it in a skillet. The dish is perfectly seasoned, spicy and very nutricious. Next time I will serve it with a light vegetable salad.
great vegetarian dish, very easy to make. i added a whole sweet potato and extra spices. excellent for storing in portions to defrost for a quick wholesome dinner. only dislike is the cloves, but that is a personal taste