It’s winter and Baby, it’s cold outside. It’s also now February which is officially Soup Month. What are some of your go to soups in the wintertime? I know for me, I love a hearty soup on cold days and chili is one of those dishes that really satisfies. While growing up, rajma was a regular dish within our dinner rotation. Rajma is a dish that is found in different variations all over India but the main components are the same, kidney beans, tomatoes, and onions. And what does this sound like to you? Chili! It is very similar. We did not eat it by the bowlfuls like chili though. We usually ate it over rice or with rooti (Bengali word for an Indian tortilla), but that doesn’t mean that you can’t. Here is my version of Rajma. It is a vegan and gluten-free recipe. Try it out! You may even think about offering it during this weekend’s big football game 😉
Ingredients:
1- 14 oz can kidney beans (drained and rinsed)
1- 14 oz can diced tomatoes
1 cup diced onion
1 cup vegetable stock
2 tbsp. garlic ginger paste
1 tsp. tomato paste
1 tsp. cumin seeds
½ tsp. cayenne pepper
1 tsp. coriander
1 tsp. garam masala
½ tsp. turmeric
1 tbsp. vegetable oil
¼ cup chopped cilantro
Directions
- Heat oil in a large saucepan. Sauté the cumin seeds for about 30 seconds. Then add the onions and continue to cook for 3-5 minutes until the onions start to soften.
- Next add the tomato paste, garlic ginger paste and dry spices. Cook for 1-2 minutes.
- Add kidney beans and tomatoes to the mixture. Cook and stir for 1-2 minutes so that the tomatoes and kidney beans mix with all the flavors.
- Pour in vegetable stock, stir and then bring to a boil.
- Lower the heat, cover, and simmer for about 20 minutes. Stir occasionally.
- Remove from heat. Garnish with cilantro. May be enjoyed with rice or rooti.