![]() ![]() Its base recipe demands largely shelf-stable ingredients, and like the various bean chili riffs of the Americas, is a soothing comfort food for those who grew up with it. You can turn to it when grocery runs are limited and time at home abundant. Like so many of the world’s recipes that rely on hardy pantry staples, rajma masala is an ideal pandemic dish. In the end I had made the perfect dish of rajma masala - a rich North Indian kidney bean curry - even if it took me two extra hours of simmering, since I didn’t account for the added cook time for old beans. Boiling them turned their surrounding water brown and thick I cooked them with onions, tomatoes, and whatever spices I had, and simmered it for hours, using the liquid from bean boiling to thicken the mix. I soaked them overnight and they bloomed into large, toothy beans already splitting at the seams. Strictly speaking, it was an American brand, so the label on the bag read “kidney beans,” but their magic was the same. In the first few weeks of sheltering in place, I found a packet of old rajma in my pantry - that is to say, I stumbled upon a small treasure. ![]()
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