Ingredients
For cooking Rajma / Red Kidney Beans
1 cup red kidney bean / rajma
3 cups water
1/2 teaspoon salt
Other Ingredients
1 tablespoon peanut oil
1 tablespoon ghee
1/2 teaspoon cumin seeds
1 inch piece cinnamon – cassia
4 cloves
1.5 cups finely chopped onions
1/2 teaspoon salt
1 inch piece ginger
6–7 cloves garlic
5 small ripe tomatoes (Use 3 if big)
2 green chillies
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli powder
1 tablespoon coriander powder
1/4 teaspoon asafoetida
1 teaspoon channa masala
1 teaspoon kasuri methi
1 tablespoon coriander leaves
1 teaspoon sliced ginger
Instructions
Wash and soak the rajma in water for 5-6 hours. Drain the water and add the rajma to a cooker. Add in the water and the salt. Cook on medium flame for 15 minutes. Allow the pressure to settle naturally. Set aside.
Heat oil in a pan, add in the oil and the ghee. Add in the cloves and cinnamon. Sauté for a minute on low flame. Add in the onions and the salt. Cook on a medium flame till the onions are nice and brown.
In the mean time, make a paste of ginger, garlic, tomatoes and green chillies. Add it to the pan. Sauté till the tomatoes are cooked and dry. Add in all the spice powders and sauté for a minute.
Add in a ladle of the cooked rajma along with some liquid. Gently mash the rajma. This process of mashing the rajma will make for a thick gravy. Add in the remaining rajma along with the water used for cooking. Let the gravy simmer for 5-7 minutes. Finally, finish with a generous sprinkle of coriander leaves and finely cut ginger strips.
Serve with rice or roti.
- Prep Time: 5h
- Cook Time: 30m