Ingredients
- 1 cup Red kidney beans/ Rajma
- 1 Onion (finely chopped)
- 1 Bay leaf
- 1 tbsp Ginger-garlic paste
- 1 Green chilli
- 1 tbsp Coriander leaves (finely chopped)
- 1 cup Tomato (pureed)
- 1/4 tsp Turmeric powder
- 1 tsp Red chilli powder
- 1 tsp Cumin powder
- 1.5 tsp Garam Masala
- 1/4 tsp Dry mango powder/ Amchur
- 2 tsp Coriander powder
- 1.5 tbsp Vegetable oil
Method
- Wash the kidney beans and soak it in water for 6 hours or over night. Pressure cook the soaked beans in 3 cups of water for 1 whistle on high flame. Then reduce the flame and cook for another 10 minutes.
- Heat oil in a pan on medium heat. Add in a bay leaf and chopped onions, saute for a few minutes till the onions turn light brown.
- Add ginger garlic paste and stir for a minute.
- Add turmeric powder, chilli powder, cumin powder, dry mango powder and coriander powder, saute for a minutes.
- Add the pureed tomato and mix well.
- Add kidney beans and 1 cup of the water it was cooked in. Mix well and let it simmer for 5-7 minutes.
- Add garam masala and salt to taste, mix well and switch of the flame. Garnish with coriander leaves and serve hot with rice or chappati.