Little did I know the variety of options I could explore when I started the series – ‘beans and greens’. Thus far I have discovered some beautiful marriages between –
One more to add to the lovely repertoire – Kale kidney beans (rajma kale)
Both kidney beans and kale are hardy in their own way; both need to cook well and the elongated cooking time ensures they breakdown to a smooth creamy consistency and also absorb the myriad of flavors.
Today’s recipe experiments with a new ingredient I usually don’t use in Indian cooking. It makes me immensely happy that I have an ingredient to be used guiltlessly in the place of regular milk. More than anything else, (needless to add), it is a vegan ingredient. With no more suspense, the ingredient is almond milk.
I use almond milk regularly for smoothies, but that is pretty much it. By adding it to the rajma during the cooking process, I got a smooth and creamy texture plus an enticing almond flavor. It definitely gave this rajma recipe a very different feel and taste.
Soak the rajma overnight – this is a must since rajma takes a good bit of time to cook. The soaking definitely helps that process.
Make the gravy, add the rajma and kale, add almond milk, and cook on pressure. Notice how I add the tomatoes at the final stage and serve; this process wilts the tomatoes just enough but does not cook it thoroughly. This provides a very different texture of tomatoes in the gravy and also keeps the color to a pale off-white.
I used the InstantPot and the whole dish came together in 45 minutes – practically the time taken to cook the rajma. That’s it !
Kale kidney beans (rajma) in InstantPot
- 2 cups Rajma soaked overnight
- 2 packed cups Kale chopped
- 2 cups Almond milk
- 2 Tomatoes chopped
- 2 tbsps Oil
- 1 tsp Cumin seeds
Grind to a paste –
- 4 stalks Green onions both green and white parts
- 10 pods Garlic cloves
- 5 Green chillies
- 1 tbsp slivered Almonds
- 1 tsp Poppy seeds
- 1 tsp Fennel seeds
- Grind the ingredients for paste in a blender with water to a smooth consistency
- Start the InstantPot on SAUTE mode, add oil and fry the cumin seeds
- Add the paste, salt, rajma, kale and almond milk – mix well
- Cook with pressure for 45 minutes, let cool for 15 minutes before releasing pressure
- Add the chopped tomatoes, mix well and serve