Ingredients:

• 1/2 cup – Rajma (Kidney Bean)
• 1 – Onion small sized chopped finely
• 1 tsp – Ginger Garlic paste
• 1/2 tsp – Chilli powder
• 1/2 tsp – Garam Masala powder
• Salt to taste
• To temper :
• 2 tsp – Oil
• 1/2 tsp – Mustard Seeds
• Curry leaves few
• To grind to a paste :
• 3 tbsp – Coconut
• 3/4 tsp – Fennel seeds
• 4 pearls – Garlic
• 1.5 – Red Chillies

Method:

1. Soak rajma overnight or for at least 7-8 hours.
2. Pressure cook it until soft for 5-6 whistles. Set aside.
3. Grind the ingredients listed under ‘to grind’ to a semi fine paste.
4. Heat oil in a pan and add the items under ‘to temper’ and allow it to splutter.
5. Then add onion and ginger garlic paste and saute till golden brown.
6. Then add the paste and saute for a minute.
7. Then add salt, chilli and garam masala powder.
8. Add a little water to make it gravy consistency.
9. Then add pressure cooked rajma and mix well.
10. Saute and cook till the gravy turns dry.
11. Serve with hot rice or even rotis.
12. Recipe courtesy: Sharmi’s Passions

Recipe courtesy of Sharmilee