Rajma

Ingredients

• Fresh coriander leaves - For garnish
• Oil - 2 tablespoons
• Salt - To taste
• Garam masala powder - 1/2 teaspoon
• Coriander powder - 2 teaspoons
• Red chilli powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Cumin seeds - 1 teaspoon
• Green chillies - 2, slit
• Ginger - 1 inch piece, grated
• Garlic - 4 cloves, minced
• Tomatoes - 2, finely chopped
• Onions - 2, finely chopped
• Red kidney beans - 1 cup, soaked overnight

Instructions

1. Rinse the soaked kidney beans and pressure cook them with 2 cups of water and salt for 5-6 whistles. Set aside.
2. Heat oil in a pan and add cumin seeds. Once they start to splutter, add onions and sauté until golden brown.
3. Add the ginger, garlic, and green chillies and sauté for a few more minutes.
4. Add the tomatoes and cook until they are soft and mushy.
5. Add turmeric powder, red chilli powder, and coriander powder. Mix well and cook for a minute.
6. Add the cooked kidney beans along with the water they were cooked in. Mix well.
7. Cover the pan and simmer for 15-20 minutes.
8. Add garam masala and adjust the salt if needed. Cook for another 2-3 minutes.
9. Garnish with fresh coriander leaves and serve hot with rice or roti.