Slow Cooker Rajma Masala Bowl
Slow Cooker Rajma Masala Bowl - come home to dinner.
Ingredients
- 1 can kidney beans; drained and rinsed See recipe Notes
- 150-200 grams about 1.5 - 2 cups onion; finely chopped
- ½ tablespoon ginger-garlic paste 1 inch piece ginger and 5-6 small garlic cloves
- 1-2 Serrano Pepper/ green chillies adjust to taste
- 1 roma tomato; finely chopped
- ½ inch cinnamon stick
- 1 bay leaf
- 2 cloves
- ½ tablespoon cumin seeds
- 1 teaspoon cayenne pepper optional
- 1 tablespoon paprika See Recipe Notes
- ½ teaspoon Garam Masala
- ½ teaspoon haldi/Turmeric powder
- ½ cup yogurt optional, but recommended
- salt to taste
Garnish
- ¼ cup chopped cilantro/coriander leaves
Instructions
- Put all the ingredients (except yogurt and cilantro) into a slow cooker bowl. Add 3-4 cups of water and gently mix to combine.
- Cook on HIGH for 8 hours (See recipe notes), until all ingredients are cooked well.
- Using the back of a ladle, crush a few beans to make it creamier.
- Turn off the heat.
If using yogurt
- Whisk the yogurt in a small bowl to remove any lumps. Mix in yogurt into the rajma masla and let it stand for 10-15 minutes.
Garnish & Serve
- Garnish with cilantro and serve hot.
Notes
1. If using dried beans, soak the beans overnight. Cook time increases to 11 hours instead of 8 hours. [br]2. This recipe can be easily doubled.[br]3. I use a combination of Paprika (for color) and Cayenne (for heat) to get the color and heat in the dish. Instead of the combination, you can use Indian red chili powder. Adjust to taste.
EDIT January 20 2017
We value feedback from readers. They make us better. Recently we got a feed back from one of our readers saying that they tried the recipe and it turned out to be a little runny. So, we tried our recipe again. It did work for us again. So here are my thoughts. I realized that the slow cooker I have is literally spewing out water. Yes, I mean literally. I think that is whey even if I use 5 cups of water in my recipe, I get the right consistency. So, to account for that, I have edited the recipe to use 3-4 cups of water (so that it would work for most of the slow cookers). But remember that each slow cooker is different and may need adjusting the quantity of water accordingly.
Now, here are a couple of things that you can do if the rajma masala turns out to be runny...
1. Open the lid and cook for another hour or so that the extra water evaporates.
2. Using an immersion blender, puree the rajma masala a bit. I would recommend leaving a few beans whole for texture.