Indian Feast Part 2: Rajma Curry 2-Ways and Vegan Lassi
The long awaited part 2 of my indian feast is finally here (Check out part 1 here)! Although I have many recipes from the amazing lady who cooked for us in Beunos Aires these are by far my favourites - with this one absolutely taking the cake in deliciousness. The chilli factor in this dish however is quite high so you have to be a real heat lover to enjoy this one. If you ever want to wow guests at a dinner party, making them this authentic indian feast will never fail.
For the Rajma
1 tin red kidney beans or use 1 tin chickpeas & 1 tin of black beans together
2 tbsp oil
1 tsp cinnamon
black cumin seeds
1 onion (thinly sliced)
1 green chili
1 tsp chilli powder
1/2 tsp turmeric
1 tsp chana masala
1 tin tomatoes
1/2 cup water
For the Mango Lassi
3 frozen mango cheeks
1 cup coconut yoghurt
1 cup almond or soy milk
1/2 tsp cardamom
1/2 tsp turmeric
small pinch salt
1 tbsp honey or rice malt syrup
First heat the oil and add the black cumin seeds, cloves, cinnamon and the garlic and ginger paste. Once the seeds begin to crack, add in the onion, the green chilli, chilli powder, turmeric, salt and chana masala.
Cook for 2 minutes or until onion begins to go transparent.
Add the tin of tomatoes, kidney beans and water and cook for 10 minutes. Test one bean to see if done.
Do not shake or stir the rajma mix. Cook further for 5 minutes on low.
Serve and garnish with fried onions, coriander leaves and green chilli and with the garlic naan from the previous Kenko post or brown rice.
For the lassi, add all ingredients into a blender and whizz until a smooth liquid has formed and serve.