Rajma (Kidney Beans)

These Kidney Beans are so wonderfully soft,delectable and intricately flavored!Have them with Rice,Paranthas or hot Rotis!Originated in Punjab,these beans are packed with protein and spice and are universally delicious!

Preparation Time – 35-45 minutes

Makes – 4-5 servings

INGREDIENTS

300 gms Kidney Beans – canned or otherwise

3 Onions

2 Tomatoes

Salt to taste

2 Bay Leaves

2 tsp Coriander Powder

2 tsp Chilli Powder

2 tbsp Rajma Masala – ready available

OR

Powder together 2 tsp pepper,2 Star Anise,4 cloves,1 Cardamom,1 pod of Javitri and 2 sticks of Cinnamon.

1/2 liter water

2 tbsp Oil

METHOD

Prepare the Kidney Beans:

If using Canned Beans then wash them well in water.Rinse well.

If using normal beans then soak them overnight.Next morning pressure cook the beans till fork tender – approx 15 -20 minutes.

The Boiled Beans

Cooking further:

Chop the Tomatoes and Onions and make a paste.

Heat oil and add Bay Leaf.When it turns brownish,add the tomato-onion paste,Fry till the oil separates from the paste.Add the red chili and coriander powders.Stir for a minute and ass Rajma Masala and salt.Fry for 2 minutes.

Add the beans and mix well.Mash some of the beans to thicken the sauce.Add water and cover and cook till the water is absorbed.If required open lid after 10 minutes to enable better water absorption.

If required some coriander leaves can be added.

When it comes to the desired consistency,take off heat and serve with desired accompaniments.

Rajma with Rice