The Easy Indian: Kidney Beans In a Slow Cooker


 By Pallavi Sharma, Guest Blogger @theeasyindian

Rajma-how can I describe it? It is the most awesome dish ever created. Many cultures have red beans and rice, but Indians do it the best. Don’t agree? I’m happy to try any other variation. For some reason, red beans and rice just hit the spot! I love rajma so much, I’m going to try two different ways of making it. I grew up eating rajma made in a pressure cooker. But since I recently discovered a slow cooker, I decided to give it a whirl with Indian spices and kidney beans. The verdict? You’ll have to watch the video to find out.


Here’s how I did it:


5+ cups water 1 cup red kidney beans (soak in water for at least 5 hours, discard water, and rinse)

1 medium onion,diced

1 inch ginger, grated

4 cloves of garlic, diced

1 thai green chili, diced (optional)

1/4 tsp coriander powder

1/4 tsp cumin seeds

1/4 tsp turmeric powder

1/4 tsp chili powder

1/8 tsp cinnamon powder (optional)

1/2 tsp salt (or to taste) 4 medium tomatoes, diced

1 cup fresh cilantro, chopped


Add all ingredients-except for tomatoes-to slow cooker.

2. Cook on high for 3-4 hours.

3. Reduce heat to low and cook for additional 4-5 hours. (Note: times can be varied for convenience.)

4. Combine 1/2 cup of cooked beans and tomatoes in a bowl and hand blend into a sauce (or use traditional blender).

5. Add mixture to slow cooker contents, and cook for an additional 2 hours.

6. Serve over rice and enjoy!


After spending most of her adult life eating on the run (Pallavi used to manage the GE brand globally), she decided it was time for a change. Becoming a mom made her realize that feeding her family take out was just not an option. A huge fan of the health benefits of Indian food, Pallavi (with the help of her own mom) shares super simple and yummy Indian recipes on her video blog

Think Indian food is too difficult to cook? Think again! Join Pallavi and learn how to cook some of the healthiest AND tastiest food on the planet!







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