Rajma Masala

Ingredients

• 1 cup Rajma/ Red Kidney Beans
• Salt to taste
• ¼ tsp turmeric powder

For Gravy:

• 2 medium tomatoes
• 1 piece of ginger
• 1 green chili chopped
• 1 tbsp oil
• ¼ tsp Heeng/ Asafoetida
• ½ tsp Jeera
• ¼-1/2 tsp red chili powder depends on your taste
• 1 tbsp Dhania/ coriander powder
• ¼ tsp Garam masala

To Garnish:

• Chopped coriander leaves

Serve with:

• rice Steamed
• Roti/ parantha

Instructions

To boil Rajma

1. Wash and soak Rajma in enough water overnight or at least 7-8 hours.
2. Add salt and turmeric powder to Rajma and boil it with the water it was soaked in for 3-4 whistles on high. Rajma should be covered in water completely.
3. Then turn the flame to small and let it cook for 15 more minutes. After steam escapes by itself open the pressure cooker and check that the Rajma is soft. You can check by pressing between your fingers.

To make tomato gravy

1. While the steam escapes, prepare the curry. Grind tomatoes, green chili, and ginger to a fine paste.
2. Heat oil in a pan or kadhai. Add Heeng and Cummin seeds. When cumin starts to crackle add red chili powder, coriander powder, and pureed tomato and cook till oil separates. Add boiled Rajma to the gravy and cook for 2-3 minutes. Now add garam masala and cook for another minute.
3. Taste Rajma. Check the salt and spices and add more if required. Also, you can adjust the consistency of the gravy as per your preference. In my home, we like thick gravy.