Rajmah (A preparation of Kidney Beans in gravy form )

Ingredients

• Red Kidney beans ( Rajmah) 2 cups (360 g.)
• Baking soda ¾ tsp (adjustable)
• Onions roughly chopped 3 cups (500 g ) onions  ]
• Ginger chopped 1 tbsp           ]
• Garlic cloves peeled 8               ]  ground to a paste.
• Garam Masala, powdered 2 tsp ]
• Bay leaf (tej patta) 1 ]
• Cumin (jeera) seeds, roasted 1 tbsp ]
• Tomatoes, finely chopped 2 cups (500g)
• Salt to taste or 1 tbsp
• Turmeric (haldi) powder ½ tsp
• Coriander (Dhanis) seeds powdered 2 tbsp
• Chilli powder 1 tsp
• Green chillies 2-3
• Oil ½ cup (120 g)
• Chopped coriander leaves for garnish

Preparation

• Pick and wash the Rajmah, and soak them in water, about 2" above. Add the soda and let soak for 4-6 hours or over night.

• Cook the beans tender, in the same water. (If using a pressure cooker, simmer for about 15 mins.after the pressure starts to make a sound).

• When cooked, strain and keep the liquid and the beans, separate.

• Grind to a paste the onions, ginger, garlic, garam masala, bay leaf and cumin to a paste.

• Heat the oil, in a heavy bottomed saucepan, and add the onion paste and stir-fry till onions are well fried, and the fat begins to separate.

• Add the chopped tomatoes and stir fry, till the mixture is once again well fried (fat separates) and add the salt, turmeric, coriander powder and red pepper and turn around a few times, till well mixed.

• Add the beans and green chillies and turn around a few times over high heat, till lightly fried.

• Measure the liquid, make it upto 4 cups with water and add to the beans and bring to a boil and then simmer, till the gravy is well blended and not watery (approx.10 mins.)