Rajma/Kidney Beans Curry

Ingredients:-

Rajma/Kidney beans 1 cup, tomatoes 2, onion 1, green chilli 1, ginger 1 inch piece, cumin seeds 1 tea spoon, turmeric powder ½ tea spoon, red chili powder 3 tea spoons, garam masala 1 tea spoons, dhaniya (coriander)powder 1 ½ tea spoon, coriander leaves chopped 1 tea spoon, oil 3 table spoons, salt to taste and water to cook.

Method:-

Soak the Rajma in water for 6 hours and drain it. In a mixer put tomatoes, ginger, onion, and green chili and make a smooth paste.

In a pressure cooker pour 3 table spoons of oil and heat. When oil is hot put cumin seeds, when it splutters add chilli powder, turmeric powder, dhaniya/Coriander powder and garam masala and stir for 30 seconds. Add the ground paste and stir well for 2 minutes/ till the oil starts to separate. Now add the soaked kidney beans/ rajma and the salt and 3 cups of water, close the pressure cooker and cook till two whistle.

When the cooker releases pressure open the cooker and smash some kidney beans with the ladle and add water if needed. Garnish with chopped coriander leaves and serve hot with rice, chapatti, Vellayappam or Dosa.

This curry is good with Rice, Chapatti, Vellayappam, Dosa etc.