Rajma Gravy Curry

Rajma or red kidney beans is high in starch, protein,dietary fiber and is an excellent  source of iron, potassium and folic acid

INGREDIENTS:

1.     Rajma (red kidney beans)dry 1 cup

2.     Bay leaf 1

3.     Onion 1 (pureed raw in blender)

4.     Tomato 1 (pureed raw in blender)

5.     Red chilli powder 2 tsp

6.     Turmeric powder 1 tsp

7.     Cumin powder 1 tsp

8.     Garam masala powder 1tsp

9.     Coriander powder 2 tsp

10.   Garlic 1Tbsp (chopped)

11.   Tomato puree or tomato ketchup 3 Tbsp

12.   Ginger 1Tbsp (chopped)

13.   Green chillies 2 (chopped)

14.   Coriander leaves for garnish

15.   Soda bicarbonate ¼ tsp (optional)

16.   Salt to taste

17.   Oil 4 -5 Tbsp

METHOD:

·     Soak the red kidney beans for 6 hours (preferably overnight).Cook in a pressure cooker with salt, soda bicarbonate and water

·     After the steam is released twice, reduce heat and cook for 10 minutes. When cool, open the cooker and drain water. Reserve water for gravy

·     Heat a non stick kadai add oil when hot add bay leaves and pureed onion and fry untill pink

·     Add garlic and green chillies

·     After 1 minutes add all the powdered spices and mix well then add raw pureed tomato and ginger and cook for 6 minutes

·     Then add cooked red kidney beans and salt, mix well and sauté for 3 minutes

·     Then add 1 - 2 cup water and let it cook for 10 minutes on medium heat (the amount of water can be varied depending on the consistency desired)

·     Then add the tomato puree or tomato ketchup and cook for 2 minutes

·     Serve garnished with chopped coriander leaves