Rajma Recipe: Beans in a North Indian Style

Name: Rajma Recipe: Beans in a North Indian Style
Ingredients: 1 lb Rancho Gordo Eye of the Goat, Red Nightfall, Sangre de Toro, Moro, or Ayocote Morado Beans cleaned and soaked overnight with three inches of water covering the beans.; 1 large piece of cassia bark (or a cinnamon stick); 4-5 pods of small green cardamom; 2-3 cloves; 1 dried cassia leaf (I used a fresh bay leaf on this occasion as I have a bunch to go through from my now dead garden); 1 medium red onion: chopped; 3/4 tsp garlic; 3/4 tsp fresh ginger root; 1 very small pinch of fenugreek seeds (very bitter so don’t overdo it); 1 small pinch of black mustard seeds; 1-3 dried red chillies (depending on how hot you want the result to be) or 1/3-1 tsp chilli powder; 1/2 tsp powdered turmeric; 1/4 tsp powdered ginger; 1/2 tsp coriander seeds; 1/2 tsp cumin seeds; 1 pinch of white peppercorns; 1 small pinch of aniseed (or fennel seeds); 1/3 tspn amchur (dried mango powder); 2 tablespoons tomato paste or equivalent chopped tomatoes (a cup?); 1 tspn sugar; Salt to taste; Vegetable oil; 2-3 tablespoons of chopped cilantro for garnish (optional; I left it off this time because we unaccountably had none in the fridge); 1-2 tablespoons of chopped raw onion for garnish (optional); 1 minced Thai green chilli or similar for garnish (optional; serrano and jalapeno are not appropriate substitutes)

www.ranchogordo.com

This Flavorful North India Style Vegetarian Main Dishes Recipe of My Annoying Opinions Blog makes Rancho Gordo Dried Heirloom Eye of Goat Beans savory and smug.

View full recipe on www.ranchogordo.com

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Ingredients

1 lb Rancho Gordo Eye of the Goat, Red Nightfall, Sangre de Toro, Moro, or Ayocote Morado Beans cleaned and soaked overnight with three inches of water covering the beans.
1 large piece of cassia bark (or a cinnamon stick)
4-5 pods of small green cardamom
2-3 cloves
1 dried cassia leaf (I used a fresh bay leaf on this occasion as I have a bunch to go through from my now dead garden)
1 medium red onion: chopped
3/4 tsp garlic
3/4 tsp fresh ginger root
1 very small pinch of fenugreek seeds (very bitter so don’t overdo it)
1 small pinch of black mustard seeds
1-3 dried red chillies (depending on how hot you want the result to be) or 1/3-1 tsp chilli powder
1/2 tsp powdered turmeric
1/4 tsp powdered ginger
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1 pinch of white peppercorns
1 small pinch of aniseed (or fennel seeds)
1/3 tspn amchur (dried mango powder)
2 tablespoons tomato paste or equivalent chopped tomatoes (a cup?)
1 tspn sugar
Salt to taste
Vegetable oil
2-3 tablespoons of chopped cilantro for garnish (optional; I left it off this time because we unaccountably had none in the fridge)
1-2 tablespoons of chopped raw onion for garnish (optional)
1 minced Thai green chilli or similar for garnish (optional; serrano and jalapeno are not appropriate substitutes)