Recipe by: Meena Trakru
Source: Family recipe
- 1 cup Waaremouth/kidney bean
- 2 large red onions, chopped finely
- 1 inch fresh ginger, chopped finely
- 2 cloves garlic, chopped finely
- 2 tomatoes, chopped finely
- 2 green chilies, cut in large pieces
- 4 tbsp vegetable oil
- 4 Tbsp fennel powder
- 1 Tbsp ginger powder
- 1 Tbsp cumin powder
- 1/2 Tbsp coriander powder
- 1 Tbsp red chili powder
- Soak the Waaremouth/kidney beans overnight
- Pressure cook the kidney beans in about 4 cups of Water. Make sure the water covers the beans and has ½ inch to 1 inch to spare above. Pressure cook for about 15-20 minutes. Let it cool. Retain the liquid to be used later.
- In a separate pan (Kadhai or wok), heat up the oil. Add the onions, and fry for 2-3 minutes.
- Add the ginger and garlic. Cook on a low flame till golden brown. This should take about 10 minutes.
- Add the tomato and cook it for about 10 minutes mashing them as you go along to form a paste. Add more oil if required. If the mixture starts sticking, add a little water to release it from the bottom of the pan. When cooked, the tomatoes will be red and release oil around the sides.
- Add the dry ingredients, cook for a minute. Add ½ cup of water from the beans. Boil and then turn down the flame. Cook covered on a low flame for about 10 minutes. Keep stirring occassionally and add more water if required.
- Add the fresh chilies, kidney beans and 2 cups of water from the beans. Boil on a high flame and then turn the flame down to low and cook covered for another 30 minutes.
- Once cooked, garnish with coriander
Note: Waaremouth is a type of kidney beans that is indigenous to the Jammu region of India. They are smaller and more darker than the typical kidney beans and also called Jammu Rajma
Download PDF here: Indian Waaremouth Red Kidney Bean Meena Trakru