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In my quest to find or create tasty bean dishes we have been experimenting with making Rajma. Rajma is red beans, Indian style.  We really like Indian food so being able to make something like this at home is wonderful. I used this recipe and adapted it slightly to work with the ingredients we had on hand. This was definitely a winner! Beware, it does have a bit of spice to it. If you prefer a less spicy dish, use only one hot pepper and/or eliminate the red pepper flakes.






2 Tablespoons ghee
1 small onion, diced
2 small hot chili peppers, diced
5 cloves garlic, minced
1 inch ginger, minced or 2 teaspoons ground ginger
1 teaspoon turmeric
1 teaspoon sea salt
5 tomatoes, chopped or 1 can tomatoes
1 teaspoon chili powder
1 small pinch dried red pepper flakes
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/4 teaspoon cumin
3 cups cooked kidney beans
Additional sea salt to taste

Cook onion in ghee over low heat until soft. Add peppers, garlic and ginger stir to mix. Add tomatoes cook until tomatoes break down and everything is hot. Add turmeric, salt, chili powder, red pepper flakes, cinnamon, black pepper and cumin. Stir well to mix. Add kidney beans and bring to a boil. Reduce to simmer and allow to cook down a bit until a gravy like consistency.

Serve over rice and/or with flatbread.

We usually have sourdough flatbread but I wasn’t thinking about how wonderful flatbread would be with this recipe. Lulu asked (more like begged) if she could make flatbread. We’ve made this flatbread recipe in the past and while not soaked and yeast-based this is the recipe she made. Made out of whole wheat pastry flour and Sucanat (instead of the original ingredients), it was really quite tasty.  Lulu made the flatbread all by herself which was also wonderful. I love that she is getting quite efficient in the kitchen.

On a scale of 1 to 10, 1 being mild and 10 being “grab the fire extinguisher”, how spicy do you like your food?

This post is shared at Traditional Tuesdays

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