- One cup of dried red beans (Rajma). Soak them overnight. Wash well before use.
- 12 cloves of garlic.
- A tablespoon of butter.
- Some peppercorns.
- Tomatoes, optional.
- Grated carrots, optional.
Don’t forget to soak the red beans overnight and discard that water. Also wash them well before use.
Put them inside a heavy pan. Add enough water to cover them completely and have an extra inch of water on top. Salt it. Bring to a boil. Cover and let it cook on low heat for at least 45 mins. They should be soft and good to eat when done.
Alternatively you can pressure cook them but that will result in a much softer texture. Remove from heat and save about a cup of the water they were cooked in. You can discard the rest.
Use a fine grater for the garlic. Don’t try to grate them completely. Protect your fingers. When done, keep the finely grated on one side and the remaining separately.
Heat butter. Saute the un-grated garlic and pepper corns. When fragrant add in the kidney beans. When they start sticking add in some of the saved water. Use it to deglaze the pan. When almost done add the finely grated garlic. Mix well.
Serve using de-seeded tomatoes as a cup with grated carrots as garnish.