Rajmah (Vegetarian Kidney Bean Curry)

Dried kidney beans are picked over and soaked overnight, cooked, drained and simmered with fire-roasted tomatoes, onions, garlic, ginger, chiles and toasted whole spices.  Served over a bed of Indian-spiced, aged basmati rice, this dish totally rocks the taste buds while remaining inexpensive and easy to prepare..

Rajmah (Vegetarian Kidney Bean Curry)

For the Rajmah, I adapted a recipe from Smitten Kitchen, while the cardamom and cinnamon-scented rice preparation comes from Simply Recipes.  In the latter case, you can simply substitute olive oil for the ghee to suit your vegan needs.  Both recipes are seriously delicious just as they are.

This post is part of Meatless Monday, a non-profit initiative of The Monday Campaigns,
in association with the Johns Hopkins’ Bloomberg School of Public Health

7 thoughts on “Rajmah (Vegetarian Kidney Bean Curry)

  1. holy moly, that’s the Shun Ken Onion knife, isn’t it? I’ve been trying to decide between it and a Kyocera Revolution (in black ceramic). how do you like it? it looks great, as do your cutting skills.

    1. Yes, it is. It isn’t actually Damascus, it’s 16 layers (per side) of patterned, VG-10 stainless with a slightly curved belly. Best knife I’ve ever owned.

      1. ah! still beautiful, and thanks for the opinion. have you tried any of the ceramic knives yet? I’m torn, but leaning toward the Shun Ken Onion more and more — I love the handle placement.

        1. Yes, once. Ceramic edges last somewhere between “months and years” (read the fine print), and generally have to be sent back to the manufacturer for sharpening.

          1. all true. the Kyocera Revolution seems to be the only one worth anything, and you bring up an excellent point — I’d hate to send my knife off for sharpening. I do take mine in to the knife sharpeners on Burnet Road every year or two, but I get a lot of pleasure from keeping mine razor sharp in the interim. the Shun it shall be!

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