Rajma (Red Lentil) & Kale Curry
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Ingredients
2½ TBSP olive oil
½ tsp fresh ginger, peeled and chopped fine
3 cloves garlic, peeled and chopped fine
1 onion, peeled and chopped fine
2 tomatoes, chopped
1 tsp turmeric powder
½ tsp chili powder
1 tsp cumin powder
½ tsp coriander powder
1 tsp mustard seeds*
1 cup precooked red adzuki beans**
4 cups fresh kale leaves, chopped
¼ cup water
2½ TBSP (37 ml) olive oil
½ tsp (2.5 ml) fresh ginger, peeled and chopped fine
3 cloves garlic, peeled and chopped fine
1 onion, peeled and chopped fine
2 tomatoes, chopped
1 tsp (5 ml) turmeric powder
½ tsp (2.5 ml) chili powder
1 tsp (5 ml) cumin powder
½ tsp (2.5 ml) coriander powder
1 tsp (5 ml) mustard seeds*
220 grams precooked red adzuki beans**
268 grams fresh kale leaves, chopped
60 ml water
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Instructions
- Precooking the beans: To prepare the beans, soak them in a large pot of water overnight, or for about 12 hours.
- Drain and rinse the beans under running water.
- Refill the pot with fresh batch of water, and set over medium heat.
- Simmer the beans for about 1½ to 2 hours, or until they are soft and cooked through (but not mushy).
- Once they are done, drain them and set aside.
- To make the curry, in a stovetop pan, heat the olive oil, and add in the ginger, garlic, onion, and tomatoes.
- Then sprinkle in all the spices: the turmeric, chili, cumin, coriander powders, and mustard seeds.
- If the resultant mixture is too dry, add some water (approximately ¼ cup [60 ml]).
- Lastly add in the precooked adzuki beans and kale leaves.
- Stir in, and simmer until cooked through, another 20-30 minutes or so.
- Make sure the pan is covered so that curry does not dry out.
Nutritional Info
Storage
Notes
*For SCD: Wait for at least 3 months after symptoms have cleared to try any kind of beans and seeds. Dal is a staple across India from sprawling urban metropolises to tiny villages. Although the SCD does not allow for the staple bean of Indian lentils to be used, we used the maroon adzuki beans to create a tasty curry, which has the addition of leafy kale in it. You do not have to feel like an outsider at your neighborhood Indian restaurant, just bring your own tiffin along with you!
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