RAJMA/KIDNEY BEANS CURRY

Course: Main

Preparation Time: 1 hour 15 mins     Cooking Time: 1 hour 15 mins     Total Time: 1 hour 15 mins

Serves: 4 to 6

To pressure cook

• 1.5 cups raw kidney beans app 300 gram, soaked in 4 to 5 cups of lukewarm water.  If preferred,  raw beans can be replaced with 2/3 red kidney beans tins 400g each
• 3.5 cups water, app 28 oz
• 1 tbsp of ghee or oil of your choice
• 1 tsp of rock salt

Tadka or masala

• 2 tbsp of ghee or oil of your choice
• ½ tsp ginger powder
• 1 large onion, 4 cloves of garlic and 1½ inch ginger, chopped in a food processor or cut into tiny pieces
• 1 green chili, chopped or cut into small pieces (optional)
• 2 tbsp of ghee or any oil as per your choice
• ½ an inch of lemon rind, nicely grated
• 2 tsp tomato puree
• ½ a can of chopped tomatoes, app 250 g or 3 medium size tomatoes chopped in food processor
• 1 tbsp of dry fenugreek leaves (methi)
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• ½ tsp of black mustard seeds
• 1 tsp of coriander powder
• 1 tsp rock salt. More can be added after tasting,
• 1 tsp of garam masala (optional)
• Few stigs of fresh coriander cut into small pieces, coarsely

Method:

1. Wash the beans at least three times and then soak overnight in approximately 4 to 5 cups of lukewarm water. The water should be enough so that these are nicely soaked overnight. In the morning, drain the water in which beans were soaked and then transfer to a pressure cooker and add 3.5 cups of fresh water and add 1 tsp of salt.

2. Place the pressure cooker on high heat for 4 whistles. Let the pressure release naturally. Beans should be completely soft at this point.

3. Take a large heavy bottom pan and keep on medium heat and add ghee or oil of your choice.  When the ghee gets a little hot, add cumin and mustard seeds. As soon as it starts bubbling, add the mixture of onion, ginger and garlic and cook these for 5 to 6  minutes stirring often. Once the color changes to light pink, add turmeric, salt, coriander powder and fenugreek leaves. Then add chopped tomato, tomato puree, and chili and mix these nicely. At this point reduce the heat to low and cover the pan so that the tomatoes are combined properly and it turns into a smooth paste. This takes 7 to 8 minutes. This paste should be stirred occasionally so that it does not get burned.

4. Add the boiled beans along with the water in which they were boiled. Mix these properly and let it simmer for 20 to 30 minutes. While these are simmering, take 1 or 2 scoops  of beans out from the pan and mash them with a potato masher and mix these again with the rest of the bean curry. This makes the curry creamier and thickens it.

5. If the consistency seems quite thick, few tablespoons of water can be added as per your preference.

6. Half of the coriander leaves should be added while the curry is still simmering.

7. Finally switch off the heat and sprinkle garam masala and cover it so that flavour is retained.

8. Sprinkle fresh coriander before serving.

Special note:

• Serve with  plain or jeera rice and enjoy.
• Oil can be used to make the recipe vegan.