Rajma (Kidney beans ) masala

Kidney beans are extremely nutritious and packed with vitamins, proteins, and carbohydrates. It lowers cholesterol and blood sugar while strengthening bones. It is also a fiber-rich food, making it a good option for weight loss. You can consume kidney beans as a main dish with rice and chapatti, or in salads. Try to incorporate beans into your meals at least three days a week.

Ingredients

1 cup=250ml

Organic rajma, 1 cup

Water (for soaking), 3 cups

Water, 2 cups + 1 ½  cup

Vegetable oil, 4 tbs

Ginger (well crushed), ¾ tbs

Garlic (well crushed), 1 tbs or 8 cloves

Onion (finely chopped), 2 nos. or 150 g

Curry leaves, a few

Tomato (finely chopped), 2 medium or 200 g

Green chili (slit), 2 nos 

Brown Sugar, ½ tsp

Spices

Turmeric powder, ½ tsp

Chili powder, 1 ½ tsp

Coriander powder, 2 tsp

Fenugreek powder, ¼ tsp

Cumin powder, ¼ tsp

Garam masala, 1 tsp

Salt, 2 tsp

Lemon juice, 1 tsp

Ghee, 1 tsp

Coriander leaves, a few

Onion (finely chopped), ½ of one small onion 

Preparation

• Rinse the beans thrice and soak for six hours or overnight.
• Wash once again and cook the beans in a pressure cooker by adding 2 cups of water until one whistle (if over a high flame) or 3 whistles blow (if over low flame).
• Once the pressure releases, open, and check. If the beans are not very soft, cook until another whistle blows.
• Heat oil in a pan and add ginger, garlic, and sauté for three minutes over a low flame or until aromatic.
• Add onion, curry leaves, and s auté over medium flame until the onion turns light brown along with a teaspoon of salt.
• Lower the flame and add spices. Sauté for one minute.
• Add tomato and sauté until the tomato is well cooked, and the oil separates.
• Transfer cooked beans (and remaining water from the pressure cooker) to the pan. My beans were well cooked after five whistles, and half a cup of water remained; this varies depending upon the pressure cooker and stove.
• Add 1 ½ cups of hot water and one tsp salt, and mix. 
• Add green chili, sugar, and cook the beans until the gravy thickens (for approximately 10 minutes over a medium-low flame).
• Check salt.
• Add ghee and mix well.
• Switch off the flame and sprinkle lemon juice.
• Transfer to a serving dish and garnish with chopped onion and coriander leaves.

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