Rajma (Sindhi Kidney Bean Curry)
Rajma is a kidney bean curry built on a simple fried base of onion, tomato and fresh chile. This Sindhi version keeps the method short and the seasoning direct. A pinch of baking soda in the boiling water helps the soaked beans soften properly, and a small amount of their cooking liquid goes back into the pan to loosen the sauce. The garam masala and pepper are stirred in off the heat, so their aroma stays sharp at the table.
Instructions
Soak the kidney beans in plenty of water overnight, then drain them.
Put the beans in a pot, cover with fresh water and stir in the pinch of baking soda. Boil briskly for at least 30 minutes, until the beans are tender when pressed. Drain, keeping 100 g of the cooking water aside.
Heat some oil in a pan and fry the onions until golden brown. Add the tomatoes and chiles and keep frying until the mixture thickens and the oil separates from it.
Tip in the cooked beans along with the reserved cooking water. Cook for 5 to 10 minutes so the beans take on the flavor of the base.
Stir in the salt and red chile powder.
Take the pan off the heat and mix in the garam masala and pepper. Serve hot with roti or rice.
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