Recipe Of Kidney Beans Curry- Rajma

Ingredients

Kidney beans – 125 gm (1 small bowl)
Edible soda - ¼ small spoon
Tomato – 250 gm (3 to 4)
Green chili – 2 to 3
Ginger – 1 inch long piece (1 small spoon paste)
Oil – 1 tablespoon
Asafetida – 1 pinch
Cumin seed - ¼ small spoon
Turmeric powder - ¼ small spoon
Coriander seed powder – 1 1/2 small spoon
Red chili powder - ¼ small spoon
Garam Masala - ¼ small spoon
Lemon – 1
Coriander – 1 tablespoon (cut finely)

Method

1.Soak the kidney beans in water for 8 to 10 hours. Wash them and put them in a cooker. Add a small glass of water, half small spoon of edible soda and salt as per taste. Close the cover of the cooker and put it on the burner.

2.Lower the flame after one whistle of the cooker and cook the kidney beans for 7 to 8 minutes. Turn off the burner. While the pressure is releasing from the cooker, let`s make the masala.

3.Grind tomato, green chili and ginger into a fine paste.

4.Put oil in a pan and heat it. Add asafetida and cumin seed to the hot oil. After the cumin seed turns brown, add turmeric powder, coriander seed powder and red chili powder and stir. Now add the tomato paste.

5.Cooker must have released its pressure by now. Open the cooker and mix the kidney beans in the masala. If you feel that water is less in the kidney beans, then add water. After the curry boils, cook for another 2 to 3 minutes. Turn off the burner. Mix garam masala, lemon juice and coriander in the curry.

6.Take out the kidney beans curry in a bowl and garnish with coriander. The all time favorite Kidney Beans Curry is now ready to serve and eat along with chapati, naan or rice.