Rajma Masala(Red Kidney Bean Curry)
Main Ingredients: Red kidney beans (rajma), Onions and tomatoesCuisine: KashmiriCourse: Dals and KadhisLevel of Cooking: MediumServings: 4
Ingredients:
- 1 1/2 cups red kidney beans (Rajma)
- 3 tablespoon oil
- 1 teaspoon cumin seeds (jeera)
- 2 medium-sized onions
- 1 tablespoon, grated or chopped ginger (adrak)
- 2 large tomatoes
- 6 8 chopped cloves of garlic
- 2-3 fresh green chillies (optional)
- 2 teaspoon coriander powder (dhania powder)
- 1/4 teaspoon turmeric powder (haldi powder)
- 1/2 teaspoon grounded black pepper powder (kali mirch)
- Salt to taste
- Pinch of asafoetida (hing)
- 1 teaspoon paprika (optional)
- 1-2 bay leaves
- 1 teaspoon cumin powder
Preparation:
- Wash and soak the kidney beans in about six cups of water for at least 6 hours (the beans will double in volume).
- Pressure cook the rajma with 3-4 cups of water and salt till totally cooked and soft.
- Cut the tomatoes and green chilli in small pieces.
- Blend tomatoes and make a paste.
Method:
- Heat the oil in a deep pan or pressure cooker.
- Add asafoetida and cumin seeds, bay leaves and onion (you can grate the onion if you wish).
- Add ginger, green chilli, garlic and continue to sauté till the mixture turns golden color.
- Add tomato puree, mix and continue to cook.
- Add coriander powder, cumin powder, turmeric powder, black pepper, and paprika.
- Cook till the oil begins to separate from the mixture/masala.
- Add the boiled rajma and mix well . Adjust salt and pepper to taste and add garam masala powder. Lower the heat and simmer for about 20 minutes on low heat.
- Turn off the heat. Wait until the steam has stopped before opening the pressure cooker.
- Serve hot with steamed rice.