Kidney Beans with Minced Meat/Soya Granules- (Chili Con Carne)

This recipe is from Kanchana aunty (dad's sister), who has made this fairly regularly, for almost hundreds of years now :-)...It's super-easy and delicious. It goes well with rice or rotis. Use it as a filling for rotis and make it a "wrap". You could even use it as a filling for tacos or tortillas (and make a quesadilla!). 

This recipe is actually a variation of the Spanish "chili con carne", which translated means "chilli with meat". The Americans call it just "chili" (and it happens to be the official dish of Texas!!)

If you're buying fresh kidney beans (rajma), there is a wide variety available in the market that could confuse you. Some take forever to cook, some cook in a jiffy, some require soaking, and some don't. The variety that I bought does not require soaking and only needs to be pressure-cooked for 20 minutes. The name was not available, so I'm posting a picture of it here to make it easier for you to choose-

And here's the final dish:

Vegetarians, just substitute the mince with soya granules!

      Here's the recipe, to serve 4

1. 1 cup uncooked rajma (kidney beans)
2. 200 grams minced meat, washed and drained (try to get fresh mince-it cooks faster!) or 200 grams soya granules, soaked for 10 minutes in hot water and drained (or follow instructions on the pack)
3. 1 large onion, chopped fine
4. 10 flakes garlic, chopped fine
5. 1 medium size capsicum, chopped fine (I used red)
6. 1 large tomato, chopped fine
7. A pinch of turmeric powder
8. 1/2 teaspoon cumin (jeera) powder
9. 1 teaspoon coriander powder
10. Lots of pepper
11. Salt to taste
12. 4 tablespoons vegetable oil

• In a pressure cooker, heat the oil.
• Add the onions and fry till translucent.
• Now throw in the garlic, fry till the garlicky aroma wafts out (how I love this!).
• Then add the tomato pieces and fry till a little pulpy.
• Add all the spice powders-turmeric, cumin, coriander and fry till the raw smell is gone.
• It's time now to put in the mince (or soya granules). Fry it well for a few minutes, until the minced meat changes color to a dark brown.
• After this, add the rajma (kidney beans).
• Add water, just enough to cover the surface.
• Close the pressure cooker and after the first whistle, simmer and cook for 15 to 20 minutes.
• When it has cooled, open the cooker and add the chopped capsicum, pepper and salt.
• Let it bubble away for 2 to 3 minutes, just enough for the capsicum to be cooked but still retain its crunch.
• Take off the heat, keep covered for at least 10 to 15 minutes before serving.

TIPS:

If you are hard-pressed for time, you could also opt for a can of baked beans or canned beans, although there is no substitute for the taste and flavor that comes out of fresh beans.

If you're even further pressed for time (!), then use the ready-to-eat kheema that just needs to be defrosted and heated. Mix both the baked beans and the ready-to-eat kheema. Then fry the rest of the ingredients and mix into the beans-mince mix (like a tadka!).
Freshly ground pepper is any day more forceful than the previously powdered pepper. So invest in a good pepper mill or the old-fashioned mortar and pestle (good for grinding small amounts of pepper and spices).

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