Rajma (Kidney Bean Masala)
- 2 lbs dried kidney beans
- 12 cloves garlic, minced, divided
- 3 red onions, 2 minced, 1 thinly sliced
- 5 Serrano chilies, stemmed
- 1 t turmeric, ground
- 1 t paprika
- 2 T extra-virgin olive oil
- 4 chilies de arbol, dried
- 4 t coriander seeds, whole
- 2 cinnamon sticks
- 2 t fresh ginger, peeled, minced
- 1 t cumin seeds, whole
- 2 (15-oz) cans whole, peeled tomatoes, hand-crushed
- 2 T fresh lemon juice
- 2 t garam masala
½ c cilantro, finely chopped
- Sea salt
- Freshly ground black pepper
- Add beans, half of the minced garlic, and half of the minced red onion to cooker.
- Pour in cold water, covering beans by 2 inches of water.
- Cover with glass lid. Set to "slow cook" and adjust for 8 hrs.
- After 5 hrs, check the beans to see how done they are. At this point, check beans every one-half hr until they are done.
- When beans are cooked, drain, reserving 1c of the cooking liquid. Set beans aside.
- Clean and wipe out cooking pot.
- In a blender or food processor, add the remaining garlic, Serrano chilies, turmeric, paprika, and 3T of the reserved cooking liquid. Puree until mixture reaches a paste-like consistency. Add more water, if necessary.
- Set the cooker to "sear" and adjust for 20 minutes. Add the oil. When hot, add chilies de arbol, coriander, cinnamon sticks, ginger, and cumin. Cook for 1 minute or until fragrant.
- Add remaining minced onion and cook until browned. Add blended paste from blender. Cook for an additional 2 minutes.
- Stir in tomatoes until all liquid has evaporated off, about 10-15 minutes.
- Add the beans, lemon juice, garam masala, cilantro, salt, freshly ground black pepper, and the remaining reserved cooking liquid. Continue to cook uncovered, stirring occasionally, about 4-5 minutes. Serve beans over rice. Garnish with sliced onions.