Stagflation Special: Rajma (Red Bean Curry)

The headlines have not been good lately. With rising food and gas prices, waves of layoffs and a housing market crisis, we are reminded every day of the fact that we are living in a 'virtual' recession. Couple that with the cost of meat on global warming, The Omnivore's Dilemma phenomenon, and the impracticalities of getting  naturally grown meat on a regular basis, it seems like a lot of people, including me, have been taking a closer look at alternative sources of protein. 

Thank goodness the culinary zeitgeist has evolved considerably since the time of Great Depression in America. There will be no  'hot dog casserole' equivalents born during this time (although it does sound kind of good.) No more weird gloopy macaronis or bread stews to stretch a lot from a little. Of course, the situation now is nothing like the Great Depression, where any food at all was a blessing. But, nowadays we are better equipped to the food situation that we do find ourselves in. We have better knowledge of world food, better recipe resources and access to spices, which are still cheap. So we can still eat well, even if the great empire is crumbling! Cue the humble but versatile bean.

Like, last night I was craving rajma, a red bean curry that is a specialty of Punjab. I had been nibbling on some delicious version of it at the Lower East Side branch of Noodle Bar a few nights ago, and was craving it again. Noodle Bar's recipe has mustard seeds, cumin seeds and a subtly sweet veneer to it. The Madhur Jaffrey recipe I used was more on the cumin and coriander tip. I ate it with some leftover pan fried Indian potatoes, which are pictured floating on top. The potatoes had some burnt onions and roasted cumin seeds on them which made a great condiment for the rajma. Awesome. Madhur says her family eats this once a week and I can certainly see why. 

Punjabi-style Rajma (adapted from Madhur Jaffrey's World Vegetarian)

2 cans of kidney beans (or 1 1/2 dried beans soaked overnight according to instructions)
2 1/2 tablespoons oil
1 tablespoon garlic
1 tablespoon ginger
1 cup chopped onion
1 1/4 cup chopped tomatoes
2 teaspoons ground cumin
2 teaspoons ground coriander
1/4 teaspoon cayenne
1 chopped small chili
1 teaspoon amchoor or 1 1/2 teaspoon lemon juice (or more to taste)
1 teaspoon salt (or to taste)

Heat oil in wide, medium pot. Add onion, stir until they are a reddish brown color. Add garlic, ginger and stir a couple times. Add tomato, cumin, coriander, cayenne, chili and stir, letting it reduce for 5 minutes. Add beans (and their liquid if you soaked it or 1 additional cup of water if they are canned) and amchoor. Let stew over lower heat for 10 minutes. Serve with rice, bread or anything else.