Have Yourself A VEGO Little Christmas

Being a vegetarian is never depressing. Except at Christmas time.  Having to eat vegetarian food isn't so bad... it is more the getting together with family who observe you with a mixture of interest, pity and a hint of judgement while they happily gorge on their pig and turkey....   

No matter how hard you try, you just feel a  bit out of it.  Like the circus freak.  Unless of course you're lucky enough to have a family full of vegetarians. Dare to dream.

If you're not that lucky, and you're wondering what delectable vego dish to take to the family 'do' to turn those looks of pity into surprise and joy, this is the dish for you!  We made this one Christmas and it was a huge hit.  So huge, the snapper was left unfinished.  I remember my Dad calling out to the masses like a spruiker at Harris Scarfe, trying to give the poor fishy away!

This dish is called 'Rajma'... as in 'Raj'... as in 'King'.  I think because kidney beans are considered the king of beans.  Whatever the reason, I thought it appropriate for the holiday season.  It takes a little while to cook, but not as long as a turkey.  And if you do manage to have leftovers (unlikely), it tastes even better on the second day.

INGREDIENTS

-->

• 1 pinch asafoetida (hing)
• 1/2 tsp ajwain seeds
• 1 cup dried kidney beans  
  
• 1 tsp Himalayan rock salt
• 2 tbsp ghee
• 2 bay leaves or 8 curry leaves
• 1 brown onion, finely diced
• 2 garlic cloves, finely chopped
• 2 tbsp fresh ginger, finely chopped
• 1 sml bunch coriander - stalks very finely sliced, leaves rough chopped 
  
• 1/2 tsp turmeric
• 1 tsp freshly ground coriander
• 1 tsp freshly ground cumin
• 1 medium tomato, diced
• 1 lemon
• Himalayan salt & pepper to taste

METHOD

Soak the kidney beans overnight in cold water.  Drain the beans and add them to a pressure cooker with 1 tsp salt, ajwain seeds, hing and twice their volume in water.  Cook for approx 35-40 mins. If you don't have a pressure cooker, shame on you.  You're a vegetarian...  you need one! Well, it is no drama really, you just have to cook them for twice as long... 70-80 mins instead, until they are soft and you can easily squish them with a gentle squeeze.

In another pan, heat the ghee, add the bay leaves (or curry leaves - which ever are easier to locate) then sauté the onions until they are soft and slightly golden.  Turn down the heat a little and add the garlic, ginger and coriander stalks.  Cook for a few minutes before adding the turmeric, coriander and cumin.  Now add the tomato and cook until they have disintegrated entirely.  Don't rush this step.  

When the kidney beans are cooked, add them to the spice pot… along with all of the water, which will be like a thinnish gravy.  (If you want the curry to be a little thicker, you can choose to not add all of the water or you can reduce the curry down to the desired consistency).  Cook together with the spices for at least 15 mins and up to 30 mins to make it extra delicious.  Finally, add salt and pepper to taste (don't be shy on the salt), the coriander leaves, and the juice of one lemon.  Serve with restaurant-quality bastmati rice and some green salad.  Yum!  

NOTE - you can get ajwain and asafoetida/hing from your local Indian grocer. Both of these spices help to reduce the gaseous quality of legumes and pulses - it makes them much friendlier on your Agni!  Oh, and if you don't have Himalayan rock salt you can use sea salt instead... but you should get some, it is delicious! 

If you don't want to make Rajma, my housemate Kane suggested moulding some kicheree into the shape of a turkey, rolling it in breadcrumbs and deep-frying it.  It is often best not to listen to Kane....

Happy Christmas!!

If you want to receive my Agni Blogs and Videos direct to your inbox once a month, Sign Up to the Mudita Institute's monthly online LIFEFOOD magazine  and you'll also receive a free e-book copy of our Ayurvedic cookbook, WARMTH.