Rajma

Estimated — 5 ingredients not in food database (99% mass accounted for)

• Bay leaf

  1 pc

• Cinnamon stick

  1 pc

• Coriander leaves

  chopped

  30 ml

• Cumin seeds

  5 ml

• Garam masala

  5 ml

• Ginger-garlic paste

  5 ml

• Green cardamom pods

  2 pc

• Kidney beans

  soaked overnight or 4 hours

  200 g

• Oil

  30 ml

• Onion

  finely chopped

  1 pc

• Red chili powder

  2.5 ml

• Salt

  to taste

• Tomato

  finely chopped

  1 pc

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Method

1. 1Rinse 200 g red kidney beans under cold water until the water runs clear. Soak them in 500 ml water for at least 4 hours or overnight.
2. 2Drain and rinse the soaked beans. Transfer to a pressure cooker with 600 ml fresh water and 1 tsp salt.
3. 3Close the lid and cook on medium heat for 15 minutes after the first whistle. Turn off heat and let pressure release naturally.
4. 4While beans cook, heat 2 tbsp oil in a deep pan over medium heat.
5. 5Add 1 piece cinnamon stick, 2 green cardamom pods, 1 piece bay leaf, and 1 tsp cumin seeds. Sizzle for 30 seconds until fragrant.
6. 6Add 1 finely chopped onion and sauté until golden brown, about 6 minutes.
7. 7Add 1 finely chopped tomato and 1 tsp ginger-garlic paste. Cook until the mixture thickens and oil begins to separate, about 5 minutes.
8. 8Add the cooked beans with their cooking liquid. Stir well and simmer for 10 minutes on low heat.
9. 9Season with 1 tsp garam masala and 1/2 tsp red chili powder. Adjust salt to taste. Simmer for another 5 minutes.
10. 10Garnish with fresh coriander leaves and serve hot with steamed rice or roti.