Kacang Merah Masala

Name: Kacang Merah Masala
Cuisine: indian
Ingredients: 1 cup dried rajma (kidney beans), soaked overnight; 3 cups water for cooking rajma; 2 tbsp vegetable oil; 1 tsp cumin seeds; 1 bay leaf; 1 inch ginger, grated; 2 cloves garlic, minced; 2 medium onions, finely chopped; 2 tomatoes, pureed; 1 tsp turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 1 tsp garam masala; Salt to taste; Fresh cilantro leaves for garnish

MBG-eligible

Rajma

Kacang Merah Masala — Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

1 cup dried rajma (kidney beans), soaked overnight
3 cups water for cooking rajma
2 tbsp vegetable oil
1 tsp cumin seeds
1 bay leaf
1 inch ginger, grated
2 cloves garlic, minced
2 medium onions, finely chopped
2 tomatoes, pureed
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala
Salt to taste
Fresh cilantro leaves for garnish

Instructions

11. Drain the soaked rajma, rinse well, and pressure cook with 3 cups water until soft (about 20-25 minutes).
22. Heat oil in a pan, add cumin seeds and bay leaf; sauté until fragrant.
33. Add chopped onions and fry until golden brown.
44. Stir in ginger and garlic paste; cook for 1 minute.
55. Add tomato puree and cook until oil separates from the masala.
66. Mix in turmeric, red chili powder, coriander powder, and salt; sauté for 2 minutes.
77. Pour the cooked rajma along with its cooking liquid into the pan; simmer on low heat for 15-20 minutes, stirring occasionally.
88. Sprinkle garam masala and cook for another 2 minutes.
99. Garnish with fresh cilantro leaves and serve hot with rice or flatbread.

Source: llm-generated