Slap Yo Rajma-ma Good

In my pantry today:

  • 1 15.5oz can red kidney beans
  • 1 15 oz can crushed tomatoes
  • 1 c sweet yellow onion, finely minced
  • 3 cloves garlic, finely minced 
  • 1/2-1 c water
  • 1 tbsp ghee
  • 2 tbsp olive oil
  • 1 tbsp coriander
  • 1 tbsp cumin
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp fenugreek
  • 1 tsp hot red chili powder
  • dash asafoetida

rajmaThis rajma restored my faith in what a single can of kidney beans can deliver apart from being in the ensemble of a pot of chili. While your onions and garlic cook to a diaphanous state on L for the next hour, you can easily assemble the other ingredients, do the dishes, take a shower, set up the coffee pots for tomorrow and start a load of laundry. Promise.

When the time becomes right, turn up the heat to M and mix all the seasonings in with your onions until a nice loose paste forms. Stir in the tomatoes slowly then gently mix in the beans. When a boil is a nigh on M, reduce heat to L and cover. This can be eaten right away but is better left to ruminate on its own flavors for a little while. After a 6 hour wait, this was 5 spoons of delight.

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