Slow-Cooker Rajma
Rajma, red beans slowly simmered in a rich blend of spices, is a favorite in India and other parts of Asia. Don’t be daunted by the long ingredients list—your slow cooker does the work for you. Just remember to soak the beans the night before you plan to prepare the rajma.
Recipe information
Yield
serves 4, 1 1/2 cups per serving
Ingredients
Preparation
Step 1
Put the dried beans in a medium saucepan of nonreactive material, such as stainless steel. Pour 6 cups cold water over the beans and allow them to soak for 6 to 12 hours.
Step 2
Drain the beans in a colander, return to the same saucepan, and pour in the second 6 cups cold water. Heat over high heat until the water comes to a boil, about 4 minutes. Boil for 10 minutes. Drain in a colander. Pour the beans into a 3 1/2- to 4-quart slow cooker.
Step 3
Stir in the onion, gingerroot, jalapeños, cumin, garam masala, garlic, cinnamon, cardamom, and cloves. Pour in the remaining 2 cups water. Cook, covered, on low for 8 to 10 hours or on high for 3 to 4 hours, or until the beans are tender.
Step 4
Stir in the tomato, cilantro, and salt. Cook, covered, on high for 15 minutes.
Time-Saver
Step 5
Instead of soaking the beans overnight, put them in a saucepan and add 3 cups of hot water. Bring to a boil over high heat, then reduce the heat to medium and cook for 2 minutes. Cover the saucepan and remove it from the heat. Let the beans stand for 1 hour. Drain the beans in a colander, rinse them, and return them to the pan. Cover the beans with fresh water and boil for at least 10 minutes. Drain them, put them in the slow cooker, and proceed with the recipe.
Cook’s Tip on Dried Spices and Herbs
Step 6
Dried spices and herbs should always be fresh for the best flavor, but this is especially true when using a slow cooker. If they are old, are stale, or have lost their aroma, they may not provide the rich flavor you are seeking or, worse, can produce a somewhat bitter flavor in a slow cooker. Ideally, spices should be replaced about every 6 to 12 months. (Put the date on the container when you open it.) If you are trying a new seasoning or are choosing one that you may not use often, consider sharing it with a friend or neighbor and perhaps splitting the cost.
Cook’s Tip on Garam Masala
Step 7
Garam masala is an Indian blend of spices usually including pepper, cinnamon, cloves, cumin, and chiles. The name means “warm” or “hot,” indicating that dishes containing this blend are spicy.
nutrition information
Step 8
(Per Serving)
Step 9
Calories: 199
Step 10
Total Fat: 1.0g
Step 11
Saturated: 0.0g
Step 12
Trans: 0.0g
Step 13
Polyunsaturated: 0.0g
Step 14
Monounsaturated: 0.0g
Step 15
Cholesterol: 0mg
Step 16
Sodium: 179mg
Step 17
Carbohydrates: 38g
Step 18
Fiber: 5g
Step 19
Sugars: 4g
Step 20
Protein: 13g
Step 21
Dietary Exchanges
Step 22
2 Starch
Step 23
1 Vegetable
Step 24
1/2 Very Lean Meat
