Punjabi Curried Kidney Beans (Rajmah)
Rajmah, a North Indian version of chili or red beans and rice, is the quintessential comfort food for Punjabis. Ask anyone from that region, and she’ll tell you she grew up eating these hearty beans over rice in her home as a quick Sunday lunch or in her college hostel. It’s not a dish that’s usually considered refined enough to be served in a restaurant, but it is a classic. It’s even better when served over a bed of rice with some savory, tangy yogurt on the side. I remember one buddy in graduate school at the University of Hawaii who had just arrived from India and was so desperate to eat rajmah that he substituted ketchup for tomatoes. I wouldn’t recommend such shortcuts, nor would I recommend using canned beans or cream, as some recipes suggest. Keep it simple, and I guarantee you’ll make this dish over and over again.Slow Cooker Size: 5-quart
Cooking Time: 11 hours on high
