pressure cooking rajma:
1 cup rajma
4 cups water
2 tsp butter / ghee / oil
1 tsp jeera/cumin seeds
1 onion, finely chopped
salt to taste
1 tbsp ginger garlic, finely chopped
1 tomato, finely chopped
few coriander leaves, finely chopped
1 tsp red chilli powder, adjust to your spice level
1 tsp coriander powder
½ tsp garam masala powder
1 tbsp Kasuri methi / dry fenugreek leaves
water, if required
Instructions ( 1 cup =255 ml)
soak the rajma / red kidney beans overnight with enough water.
next day rinse it well in running water and pressure cook for 5 whistles.
in a large pan, heat 2 tsp of butter and add in cumin seeds.
next, add chopped onion and fry till they turn translucent.
time to add ginger, garlic and saute till the raw smell goes away.
now add chopped tomato and fry till they start releasing oil from sides.
time to add spice powder; add chilli powder, coriander powder and garam masala. fry for a minute without burning the spices.
now add cooked rajma.
add salt to taste and give a good mix.
next is to cook rajma with onion-tomato gravy for 15 minutes. keep the flame on low.
finally add crushed kasuri methi and chopped coriander leaves.
mash the beans a bit and stir again to make a thick gravy.
serve rajma masala with steamed rice or chapathi.