Ingredients:

• 1 cup – Rajma ( kidney beans )
• 2 cups – water
• 1/2 tsp – salt (or to taste)
• 1 – kudampuli
• For Coconut paste:
• 1 cup – grated Coconut
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 3 tbsp – water
• For Seasoning:
• 2 tsp- oil
• 1 tsp – Mustard Seeds
• 1 sprig – Curry leaves

Method:

1. Wash and soak rajma (kidney beans) in 2 cups water for 6 hours ( or overnight ).
2. Pressure Cooked with 1/2 tsp salt for 30 minutes ( reduce heat to medium after 2nd whistle and cook for 25 minutes or till done and soft ).
3. Allow the pressure cooker to cool naturally. Reserve the stock. Do not add extra water.
4. Boil cooked rajma ( with stock ) with 1 small kudampuli /darbyasole for 5 – 8 minutes on a low heat.
5. Add coconut paste. Mix well. Adjust salt if you required and also you can add extra 1/4 cup water. Cover with lid and cook on a low heat for 10 minutes.
6. For Seasoning:
7. In a small frying pan, heat oil. Add mustard seeds. When they begin to pop, add curry leaves. Fry for 2- 3 minutes till fragrant. Pour this seasoning over gashi and serve.
8. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya