Rajma (Red kidney beans curry)

Serves 4


3 cups – Red kidney beans ( I used canned kidney beans ).
1 onion, medium size – finely chopped
2 tomatoes , medium size – freshly puréed or grated
make a paste out of – 4 green chillies, 1 inch ginger, 2 cloves of garlic
1 tbsp ghee
1 tsp cumin seeds
1 inch piece cinnamon stick
Ground spices – 1 1/2 tsp red chilli, 1/2 tsp turmeric, 1 tsp cumin, 1 tbsp coriander, 1/4 tsp garam masala, 1 tbsp amchur powder (dried mango powder) or lemon juice.
3 cups hot water
salt to taste

Method –

Rinse canned kidney beans under running water and keep aside, if using dried ones soak beans in water overnight and cook in 4 cups of water till they have cooked and are soft. Make sure the beans retain their shape and are not mashed.

Heat ghee in a skillet on medium flame. Add cumin seeds and cinnamon stick, fry for a few seconds then add chopped onions and sauté, follow by adding the ginger,garlic and green chilli paste and continue sautéing till the onions are soft and translucent or light golden in colour.

Add the ground spices and mix well for half a minute (if using lemon juice,  add it later towards the end while simmering), Add the tomato purée and salt and combine well. When the oil separates from the masala, add the cooked red kidney beans and stir in the hot water or use the liquid left from the boiled kidney beans and lemon juice (if using).

Cover and simmer on low heat for 15 minutes or until desired consistency. Serve hot with boiled/ steamed rice, garnish with finely chopped onion and fresh coriander!