rajma curry

Ingredients


Red Kidney beans (Rajma) - 1 cup
Onion - 1(finely minced)
Tomato - 2 (crushed or pureed)
Ginger-garlic paste - 1 tsp
Green chili - 1
Turmeric - ¼ tsp
Chilly powder - ½ tsp
Coriander /dhania powder - 1 tsp
Channa masala/ Garam Masala - ¼ tsp
Salt - to taste
Ghee - ¼ tsp
Oil - 1 tsp
Cumin seeds - ¼ tsp
Coriander leaves - for garnishing 


Method
1.Soak the kidney beans for atleast 5-6 hours or overnight.
2.Wash the beans and cook them with water and salt until the beans become tender. If pressure cooker is used the beans should be done in 1-2 whistles. If left longer, the beans will become mushy.
3.Heat oil in a pan and splutter cumin seeds. Next fry the chopped onions and green chilies until the onions become translucent.
4.Next add the ginger-garlic paste and fry till the raw smell vanishes.
5.Add the crushed tomatoes and cook till the tomatoes are nicely cooked.
6.Add turmeric powder, chilly powder, coriander powder, channa masala/ chicken masala powder and saute for a minute.
7.Now add the cooked kidney beans along with the cooked water.
8.Let the gravy simmer for 10 minutes until everything blends together.
9.Garnish with coriander leaves and add the ghee on top. This goes very well with jeera rice, white rice (rajma chaawal) and roti varieties