Kidney Beans

Simple Pleasures – Memories of childhood-

This simple dish, made with beans and turnips was comfort food at its best and the simplest in the long winter months in Kashmir. My Daadi [GrandMa] always had this half smile on her beautiful beautiful face when she cooked this up for us, Because we loved it so much that we could eat it for every meal.
I miss Daadi [peace be on her soul], and I miss the food that I have grown up eating – from her pots to my plate. If I can remember anything about her cooking, it is patience. She allowed a lot of time for a dish to cook up. She mostly cooked on medium low heat and she never ever measured her spice in tea or table spoons.

I made this on a rainy day a couple of days ago. One of the reasons I love Colorado is that it feels like home. The climate, the vegetables and herbs and even the roses and marigolds and are so similar to that of Kashmir, that if I could meet only a couple of Kashmiri speaking people, I would not feel I am in the US.

I know I got carried away, but that’s how this dish made me feel. Nostalgic.

Here is the simple and easy recipe to a great meal:

Plan:

2 cups beans [red beans, pinto beans, kidney beans], soaked overnight.
4 -5 medium size turnips, washed, and cut into quarters
2 tsp oil
1 tsp salt or to taste
1 tsp kashmiri chili powder
1/4 th tsp ginger powder
1 tsp fennel powder
water

Procedure:

Rinse the beans. Put them in a pressure cooker with 5 cups of water and cook on medium heat for 15 minutes. since this is an equipment based timing, you may want to adjust the time according to your own pressure cooker.
the beans need to be soft but not mushy. Now put in the turnip pieces, oil and the spices, close the pressure cooker and cook for 5 more minutes.
Turn off the heat, but let the steam stay in the cooker. Once the steam releases on its own, open the cooker and check for the consistency. If there is too much soup, reduce it on a medium low heat, but do not stir too much. You do not want to break the turnips or make the beans mushy.

Eat it with boiled white or brown rice.

Note: Some of my Friends asked what turnips were : here is a picture of turnips

You will find this in your local grocery shop, most probably without the green leaves. To prepare the turnips for cooking, peel off the top layer, wash throughly with a vegetable brush and cut into quarters.

And yes- There are no onions in this very kashmiri dish, no tomatoes, no garlic. The most delicious food is usually the most simply made. Enjoy!

Kidney beans and other beans such as pinto beans, navy beans and black beans are known scientifically as Phaseolus vulgaris. They are referred to as “common beans” probably owing to the fact that they all derived from a common bean ancestor that originated in Peru.

They spread throughout South and Central America as a result of migrating Indian traders who brought kidney beans with them from Peru. Beans were introduced into Europe in the 15th century by Spanish explorers returning from their voyages to the New World.

Subsequently, Spanish and Portuguese traders introduced kidney beans into Africa and Asia. As beans are a very inexpensive form of good protein, they have become popular in many cultures throughout the world. Today, the largest commercial producers of dried common beans are India, China, Indonesia, Brazil and the United States.

Kidney beans are an excellent source of molybdenum. They are a very good source of folate, dietary fiber and manganese. Kidney beans are a good source of protein, thiamin (vitamin B1), phosphorus, iron, copper, magnesium, potassium:nutrient,90] and vitamin K.

Source : htto://www.whfoods.com

I usually make Rajma with kidney beans, but a raid into the pantry and I found out that I had none of those kidney shaped cute looking red colored beans. The weather was rainy and pitter patter. It called out loud to me.. Make some Rajma Chawal!

So I looked again, and I found them Pinto beans, hiding in a corner. I thought lets bring them on today. The result was not bad at all. It was meaty and nutty and just like Rajma with kidney beans.

I know I need to type away the recipe now:

Ingredients:

1-cup pinto beans,
1 medium onion,
2 large tomatoes – finely chopped.
3 tsp chili powder [I like them hot]
1 Tbs Dhania powder [coriander powder]
1 tsp cumin seeds
Some oil,
Some salt
Some water
1/2 tsp garam masala [ i like to put a mix of cinnamon, black cardamom and nutmeg in this]
3 Tbs kasturi methi
1/8th cup chopped cilantro
2tsp ginger garlic paste
2 green chillies
2 tsp ghee [clarified butter]

Method:

Soak the beans overnight in tepid water or soak them for 2 hours in hot water.
drain beans and cook them in a pressure cooker with 2 cups of water on medium heat
The 3rd generation cookers [like futura] take about 12 minutes for the presoaked beans to cook. The regular whistling ones may take upto 20. Know your pressure cooker and act accordingly.
The beans would be soft to touch but not mushy when done.
Chop the onions fine .
Heat some oil,in a different pan , add the cumin seeds, add the onions and do the usual drill.. .. stir fry the onions in oil till brown, add the ginger garlic paste and cook.
Now Add the coriander powder, stir and cook.
Add the tomatoes , lower heat, cover and cook. about 3- 5 minutes
The tomatoes would be done, when you can see the oil separating .
Soak the methi leaves in water, drain and add this to the tomato mix.
let it cook for a min and then add the boiled beans along with the water in which it was boiled to this mix.
Add half of the chopped cilantro now .. cover and cook until the spice marries the beans
once you see the gravy thickening up, add the garam masala and cook some more.
I like a medium consistency gravy for Rajma, as you can see from the picture.
When you are ready to serve, heat the ghee in a pan, add the slit chillies and cook for 30 seconds. Sizzle the Rajma with this aromatic tadka and garnish with Cilantro.
Eat it with Roti, Naan or the best.. plain white rice and lemony onions.