Rajma Masala/Kidney Beans Curry

Ingredients

• 2 cups Rajma (Red Kidney Beans) (Soaked overnight)
• 3 units Tomatoes (Grinded)
• 1 unit Onion (Finely chopped)
• 3 units Green Chillies
• 0.5 teaspoon Garam Masala
• 0.5 tablespoon Red Chilli Powder
• 0.5 tablespoon Turmeric Powder
• 0.5 tablespoon Coriander Powder
• 0.5 tablespoon Ginger Garlic Paste
• 2 tablespoons Oil
• 1 teaspoon Cumin Seeds
• 0.5 teaspoon Fenugreek Seeds
• 0.75 tablespoon Salt (Divided)
• 0.5 teaspoon Asafoetida
• 1.25 cups Water (For boiling beans)

Instructions

1. 1Soak the red kidney beans overnight. In a pressure cooker, add the soaked beans with their soaking water, 0.25 tablespoon of salt, and an additional 1 cup of water. Cook until you hear 3 whistles.
2. 2In a cookware, heat 2 tablespoons of oil. Add 1 teaspoon of cumin seeds, 0.5 teaspoon of fenugreek seeds, and 0.5 teaspoon of asafoetida. Cook until the seeds turn brown.
3. 3Add the ginger garlic paste and green chillies to the spice base. Cook for 2 minutes until fragrant.
4. 4Add the finely chopped onion to the mixture and cook until it turns brown. Then add the grinded tomatoes and cook for 5-6 minutes until the mixture thickens.
5. 5Mix in the red chilli powder, coriander powder, turmeric powder, and 0.25 tablespoon of salt. Cook for 7-8 minutes on medium flame, stirring occasionally.
6. 6Add the boiled kidney beans to the spice mixture and cook for 10 minutes, allowing the flavors to meld. Serve hot with Indian breads or rice.