For 4 Servings:
1 cup of dried kidney beans (rajma)
3 cups of water
1 large onion, finely chopped
2-3 cloves of garlic, finely chopped
1 inch piece of ginger, finely chopped
1-2 green chilies, finely chopped
1 tomato, finely chopped
1 teaspoon of cumin powder
1 teaspoon of coriander powder
1/2 teaspoon of red chili powder (optional)
Salt to taste
2 tablespoons of oil or ghee
Fresh cilantro for garnish
1. Rinse the kidney beans and soak them in enough water overnight or for at least 8 hours.
2. Drain the soaked beans and transfer them to a pressure cooker.
3. Add 3 cups of water and a pinch of salt to the pressure cooker.
4. Close the lid and pressure cook the beans on high heat for 4-5 whistles or until they are tender.
5. Heat oil or ghee in a pan over medium heat.
6. Add cumin seeds and let them crackle.
7. Add the chopped onions, ginger, and garlic. Cook until the onions are translucent.
8. Add the chopped tomatoes, green chilies and all the powdered spices (cumin powder, coriander powder, red chili powder, garam masala powder, amchur powder, turmeric powder).
9. Cook until the tomatoes are mushy and the oil starts to separate from the mixture.
10. Add the cooked kidney beans and enough water to get the desired consistency.
11. Bring the mixture to a boil and then reduce the heat to low.
12. Simmer for 10-15 minutes or until the curry thickens.
13. Season with salt and garnish with fresh cilantro.
14. Serve hot with rice or roti.
For 4 Servings:
1 cup of dried kidney beans (rajma)
3 cups of water
1 large onion, finely chopped
2-3 cloves of garlic, finely chopped
1 inch piece of ginger, finely chopped
1-2 green chilies, finely chopped
1 tomato, finely chopped
1 teaspoon of cumin powder
1 teaspoon of coriander powder
1/2 teaspoon of red chili powder (optional)
Salt to taste
2 tablespoons of oil or ghee
Fresh cilantro for garnish
1. Rinse the kidney beans and soak them in enough water overnight or for at least 8 hours.
2. Drain the soaked beans and transfer them to a pressure cooker.
3. Add 3 cups of water and a pinch of salt to the pressure cooker.
4. Close the lid and pressure cook the beans on high heat for 4-5 whistles or until they are tender.
5. Heat oil or ghee in a pan over medium heat.
6. Add cumin seeds and let them crackle.
7. Add the chopped onions, ginger, and garlic. Cook until the onions are translucent.
8. Add the chopped tomatoes, green chilies and all the powdered spices (cumin powder, coriander powder, red chili powder, garam masala powder, amchur powder, turmeric powder).
9. Cook until the tomatoes are mushy and the oil starts to separate from the mixture.
10. Add the cooked kidney beans and enough water to get the desired consistency.
11. Bring the mixture to a boil and then reduce the heat to low.
12. Simmer for 10-15 minutes or until the curry thickens.
13. Season with salt and garnish with fresh cilantro.
14. Serve hot with rice or roti.
