Masala Rajma from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Sel
Soak the kidney beans overnight in 1.25 litres (5 cups) water in a large saucepan. Drain, return the beans to the saucepan with 1.25 litres (5 cups) water and bring to the boil. Boil for 15 minutes...
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Ingredients
- 2 Indian bay leaves (cassia leaves)
- ½ onion, finely chopped
- 2 garlic cloves, finely chopped
- 5 cm (2 inch) cinnamon stick
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ½ teaspoon garam masala
- ½ teaspoon ground cumin
- 2 cm (¾ inch) piece of ginger, grated
- 3 dried chillies
- 225 g (8 oz) kidney beans
- 3 tablespoons oil
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