The North Indian rajma dish is consisting of red kidney beans in a thick curry with lots of Indian whole spices and usually served with rice or roties with lots of protein.
Ingredients
1 cup red kidney beans soaked overnight
1 bay leaf (optional)
1/4 tsp of asafoetida (hing)
1/4 tsp of turmeric powder
1 tsp cumin seeds
1 tsp red chilli powder
1/2 tsp cumin powder
1 tbsp coriander powder
1 big chopped onion
2 big chopped tomatoes
1 tsp chopped ginger
1 tsp chopped garlic
1/4 tsp of ground garam masala
1.5 tbsps oil or ghee
3 cups water
salt to taste
chopped fresh coriander leaves
Method
1. Wash the kidney beans and soak in water overnight
2. Cook in pressure cooker until it turns soft and Remove half a cup of cooked beans, crush coarsely and keep aside.
3. Heat ghee/oil in a cooking Pan and add cumin seeds and cook it turns brown, add the asafoetida and stir fry for few seconds.
4. Add the onion, tomato, ginger,garlic and saute until golden brown sprinkling water occasionally until the ghee starts separating from the paste.
5. Add red chilli powder,turmeric powder,coriander powder,cumin powder and salt and mix it well.
6. Add the cooked whole beans along with water left while pressure cooking it and cook for 3 minutes.
7. Add the crushed kidney beans and a cup of waterand mix well.
8. Add garam masala and cook till required gravy consistency.
9. Garnish with chopped coriander leaves.
10. Serve hot with steamed rice, jeera rice, naan or phulkas.
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