Rajmah

Ingredients


1 cup kidney beans (rajmah) 1 onion 1 tomato 4 garlic flakes 1" piece of ginger 2 tablespoons oil 1 teaspoon salt 1/2 teaspoon red chillie powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/2 teaspoon garam masala 2 teaspoons chopped coriander leaves

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Method


Wash and soak kidney beans overnight. Chop onion, tomato, ginger and garlic roughly. Heat oil in a pan, put chopped ginger and garlic, when slightly brown add onion and saute till they wilt. Add red chillie powder, cumin powder, coriander powder and garam masala. Now add chopped tomatoes and cook till they become pulpy. Let the mixture cool to room temperature. Grind it in a blender to a smooth paste. In a pressure cooker put this paste, soaked kidney beans, 5 cups water and salt. Close the cooker. Bring to full pressure on high heat. Reduce the flame and cook for about 30 minutes. Take the cooker off from the stove and allow it to cool down. Garnish with chopped coriander leaves before serving with rice, chapati or nan.

Author


Monica Uppal Popli