Rajma (Kidney Beans Curry)

INGREDIENTS:

• 200 gm Rajma (Kidney Beans)
• 1 Large Onion
• 1 Tbspn Ginger Garlic paste
• 1 Large Tomato pureed
• 1 Tspn Cumin Seeds
• Pinch of Hing (Asafoetida)
• 1 Tspn Coriander Powder
• 1 Tspn Garam Masala or Rajma Masala (store bought)
  

METHOD:

• Soak Rajma beans overnight or at least for 6-7 hours.
• Pressure cook the pre-soaked beans enough to melt away in the mouth. Ideally they become soft.
• In a pan, heat oil/butter and add cumin seeds as well as a pinch of hing.
• After the cumin seeds stop crackling, add thinly sliced onions and saute them till golden brown.
• Add ginger garlic paste. After the raw smell vanishes, add the pureed tomato.
• Add turmeric powder, red chilli powder, coriander powder and salt to taste. (Alternatively, store bought rajma masala can be used too instead of the individual dry powders).Stir occasionally till oil oozes out of the masala.
• With the help of a strainer, remove the rajma beans and add them. Stir for a couple of minutes.
• Then add some of the broth (in which rajma beans were cooked), to obtain a gravy. Bring to boil.
• Add garam masala (or store bought rajma masala). Let it cook on simmer till the desired consistency of the gravy is achieved.
• Rajma is ready to be devoured with a plate full of steaming plain/ jeera rice.