Rajma, a beloved North Indian dish, finds a new twist in this reimagined version that marries the hearty, comforting essence of red kidney beans with the exotic, refreshing flavors of coconut and lemon. The thick, flavorful sauce of the beans, enriched with coconut milk, offers a creamy texture and a tantalizing aroma that seduces the senses. Served atop fragrant lemon rice, this dish is a symphony of flavors and textures, promising a culinary journey that is both familiar and thrillingly new.

Ingredients

Serving Size: 4

From Your Pantry

• Rice: 2 cups
• Olive Oil: 2 tablespoons
• Salt: to taste
• Turmeric Powder: 1 teaspoon
• Cumin Seeds: 1 teaspoon
• Coriander Powder: 2 teaspoons
• Garam Masala: 1 teaspoon
• Cayenne Pepper: 1/2 teaspoon (adjust for spice level)
• Lemon Zest: from 1 lemon
• Fresh Cilantro: for garnishing

Additional Grocery Items Needed

• Red Kidney Beans: 2 cups, soaked overnight
• Coconut Milk: 1 can (14 ounces)
• Fresh Lemon Juice: from 2 lemons
• Fresh Ginger: 2 inches, minced
• Garlic Cloves: 4, minced
• Onions: 2 medium, finely chopped
• Tomatoes: 2 large, pureed
• Green Chilies: 2, slit (optional)

Preparation

1. Cook the Beans: Drain the soaked red kidney beans. In a pressure cooker, add the beans and 4 cups of water. Cook until the beans are soft but not mushy. Set aside.
2. Prepare Lemon Rice: Rinse rice under cold water until the water runs clear. In a saucepan, heat 1 tablespoon of olive oil, add 1 teaspoon of cumin seeds, and let them splutter. Add the rinsed rice, 4 cups of water, salt to taste, and the zest of one lemon. Cook until the rice is fluffy. Once done, stir in half of the lemon juice.
3. Make the Rajma Curry: In a large pan, heat the remaining olive oil over medium heat. Add the chopped onions, minced ginger, and garlic. Sauté until the onions are translucent. Add the tomato puree, slit green chilies, turmeric, coriander, garam masala, and cayenne pepper. Cook until the oil separates from the masala.
4. Combine: Add the cooked beans to the masala mixture. Stir in the coconut milk and bring to a gentle simmer. Cook for about 10 minutes, allowing the flavors to meld. Finish with the remaining lemon juice and adjust the salt.
5. Serve: Spoon the aromatic coconut-infused rajma over a bed of lemon rice. Garnish with fresh cilantro and lemon wedges.

Expert Tips

• Soaking the red kidney beans overnight significantly reduces cooking time and aids in digestion.
• Adjust the amount of cayenne pepper according to your spice preference.
• Adding lemon juice at the end of cooking preserves its vibrant flavor.

Serving Suggestions

Complement this dish with a side of cucumber raita or a fresh green salad to balance the rich flavors. For a more indulgent meal, pair it with crispy papadums or naan bread. A chilled mango lassi would be the perfect beverage to accompany this feast, adding a sweet, refreshing contrast.

Nutrition Facts per Serving

• Calories: 450
• Protein: 18g
• Carbohydrates: 70g
• Fat: 12g
• Sodium: 200mg
• Fiber: 15g
• Allergens: None

Embrace the joy of cooking by sharing this recipe with friends and family. Feel free to experiment with different spices or add vegetables like spinach or bell peppers to the rajma for added nutrition and color. Cooking is about making each dish your own, so don't hesitate to put a personal twist on this classic to keep your meals exciting and varied.