A simple side dish made with red kidney beans that goes well with rice and rotis.
- 1 1/2 cups rajma (red kidney beans) soaked in water overnight
- 1 onion finely chopped
- 2 tomatoes finely chopped
- 1 tsp jeera
- 1 tsp kalongi (nigella seeds)
- 1 tsp amchur powder (dry mango powder)
- 1/2 tsp turmeric powder
- 1 tsp chilli powder (more or less as per taste)
- 11/2 tsp garam masala
- 1 tbsp ghee/oil
- salt to taste
Cook the soaked rajma in a pressure cooker for 3-4 whistles or until the rajma is done.
In a pan, add oil/ghee and and when it becomes hot add the jeera, kalongi and saute for few seconds.
Then add the chopped onions and saute until translucent. Add the chopped tomatoes and the spice powders ( chilli powder, turmeric and garam masala) and saute until the tomatoes are cooked and the oil leaves the sides of the pan.
Then add the cooked rajma along with its water/stock. Mash a little with a ladle to make the gravy thick.
Add salt as necessary and amchur powder.
Let the rajma simmer for 4-5 minutes.
Serve hot with rice or rotis.