A nutritious kidney bean preparation, tastes excellent with steamed rice
Preparation Time : 25 minutes
Cooking Time : 30 minutes
Servings : 4
Red kidney beans (rajma), soaked overnight
1 1/2 cups
to taste
3 tablespoons
Bay leaves
Onions, finely chopped
2 medium
Ginger, chopped
1 inch piece
Garlic, chopped
6-8 cloves
Tomatoes, pureed
3 medium
Coriander powder
1 tablespoon
Cumin powder
1 teaspoon
Red chilli powder
2 teaspoons
Turmeric powder
1/2 teaspoon
Garam masala powder
1 teaspoon
Pressure cook rajma with five cups of water and salt till totally cooked and soft.Heat oil in a deep pan. Add bay leaves and onion (you can grate the onion if you wish). Add ginger and garlic and continue to sauté till the mixture turns golden. Add tomato puree, mix and continue to cook. Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala. Add rajma along with the cooking liquour and mix. Adjust salt and add garam masala powder. Lower the heat and simmer for about fifteen to twenty minutes on low heat. Serve hot with steamed rice.