RAJMA MASALA: RED KIDNEY BEANS CURRY

YOU NEED:

1. Red Kidney Beans (Rajma) - 2 cups (Soak 2 hrs in water and cook in pressure cooker)

2. Finely Chopped Onions (Pyaaz/Eerulli) - 1 cup

3. Finely Chopped Tomatoes (Tamatar) - 1 cup

4. Finely Chopped Green Chillies (Hara Mirch/Hasi Menasu) - 3-4

5. Chopped Cilantro (Coriander Leaves/Hara Dhaniya/Kottambari Soppu) - 1 cup

6. Ginger Garlic Paste - 1 ½ tbsp
7. Cumin Seeds (Jeera/Jeerige) - 1 ½ tsp

8. Garam Masala - 1 ½ tsp

9. Coriander (Dhaniya/Kottambari) Powder - 1 ½ tsp

10. Red Chilli Powder (Lal Mirch Powder/Menasina Pudi) – ½ tsp (Optional)

11. Fenugreek Leaves Powder (Kasuri Methi/Ona Mentya Soppina Pudi) – ½ tsp (Optional)

12. Water (Use the water in which you cook rajam)
13. Little Butter (Makkhan/Benne)

14. Oil (To Fry) - 2 tbsp

15. Salt

METHOD:

1. Heat oil in pan and Add
            (1) Cumin seeds
            (2) Finely Chopped Onions      

            (3) Garam Masala
            (4) Ginger Garlic Paste

            Saute for few seconds till onions gets tender.

2. Add
            (5) Water (Use water left after cooking rajma)
            (6) Coriander Powder

(7) Finely Chopped Tomatoes
(8) Finely Chopped Green Chillies

            Mix well. Cover with a lid and let it boil for few minutes. Tomatoes have to get mashed.

3. Add
            (9) Cooked Rajma
            (10) Salt
            (11) Red Chilli Powder (Optional)

            (12) Kasuri Methi (Optional)

            Mix well. Cover with a lid and let it cook for 15 minutes.

4. Turn off the stove and add
            (13) Little Butter
            (14) Chopped Coriander Leaves

Tip: Cook Rajma till 3-4 cooker whistle, so that they get a little crack but not get mashed up.

Serve With Phulkas/Chapathis/Rice.