Rajma Masala

Rajma Masala (Indian Kidney Bean Curry) **Servings:** 4-6 **Preparation Time:** 15 minutes (plus soaking time) **Cooking Time:** 45-60 minutes ## Ingredients ### For the Rajma * 250 g dried red kidney beans (rajma) * 1 liter water (for cooking) * 1 tsp salt ### For the Masala * 2 tbsp vegetable oil or ghee * 1 tsp cumin seeds * 2 medium onions, finely chopped * 1 tbsp ginger, grated * 4 cloves garlic, minced * 2 green chilies, finely chopped (optional) * 3 medium tomatoes, pureed * 1 tsp turmeric powder * 1 tsp coriander powder * 1 tsp red chili powder * 1 tsp cumin powder * 1 tsp garam masala * 1 tsp salt (or to taste) * 250 ml water (adjust as needed) ### Garnish * Fresh coriander leaves, chopped * Lemon wedges (optional) ## Instructions ### 1. Soak and Cook the Beans 1. Rinse the kidney beans thoroughly. 2. Soak them in plenty of water overnight (8-12 hours). 3. Drain and rinse. 4. Pressure cook with 1 liter water and 1 tsp salt for 20-25 minutes, or until the beans are soft and creamy inside. Reserve the cooking liquid. ### 2. Prepare the Masala 1. Heat oil or ghee in a large pan. 2. Add cumin seeds and let them crackle. 3. Add chopped onions and sauté until golden brown. 4. Stir in ginger, garlic, and green chilies. Cook for 1-2 minutes. 5. Add tomato puree and cook until the oil begins to separate from the mixture. ### 3. Add the Spices 1. Add turmeric, coriander powder, red chili powder, cumin powder, and salt. 2. Cook for 2-3 minutes, stirring frequently. ### 4. Simmer the Curry 1. Add the cooked kidney beans along with about 500 ml of the reserved cooking liquid. 2. Mix well and bring to a gentle simmer. 3. Cook uncovered for 20-25 minutes, stirring occasionally. 4. Lightly mash some of the beans with the back of a spoon to create a creamy texture. ### 5. Finish the Dish 1. Stir in the garam masala. 2. Simmer for another 2-3 minutes. 3. Adjust seasoning and consistency as desired.