Rajma Recipe 🍽️

Ingredients:

• 1 cup dried kidney beans (rajma) 🌰
• 2 onions, finely chopped 🧅
• 2 tomatoes, finely chopped 🍅
• 2-3 green chilies, slit lengthwise 🌶️
• 1 tablespoon ginger-garlic paste 🧄
• 1 teaspoon cumin seeds 🌿
• 1 teaspoon turmeric powder 🌿
• 1 tablespoon red chili powder 🌶️
• 1 tablespoon coriander powder 🌿
• 1/2 tablespoon garam masala 🌿
• Salt, to taste 🧂
• 2 tablespoons vegetable oil 🌿
• Fresh coriander leaves, chopped, for garnishing 🌿

Instructions:

1. Rinse the dried kidney beans (rajma) under running water and soak them in enough water for at least 8 hours or overnight.
2. After soaking, drain the water from the kidney beans and rinse them again.
3. In a pressure cooker, add the soaked kidney beans along with fresh water and cook them until they are soft and tender. This usually takes about 15-20 minutes after the first whistle on high heat. Once cooked, set aside.
4. Heat vegetable oil in a separate pan over medium heat.
5. Add cumin seeds to the hot oil and let them splutter.
6. Add finely chopped onions to the pan and sauté until they turn golden brown.
7. Stir in the ginger-garlic paste and sauté for another minute until the raw aroma disappears.
8. Add finely chopped tomatoes and green chilies to the pan. Cook until the tomatoes are soft and mushy.
9. Add turmeric powder, red chili powder, coriander powder, and salt to the pan. Mix well and cook the masala until the oil starts to separate from the sides.
10. Add the cooked kidney beans (rajma) to the pan along with the water in which they were cooked. Mix well.
11. Let the rajma simmer on low heat for about 10-15 minutes, allowing the flavors to meld together.
12. Sprinkle garam masala over the rajma and mix well.
13. Garnish the rajma with freshly chopped coriander leaves.
14. Serve the delicious and nutritious rajma hot with steamed rice or roti!

Enjoy the comforting flavors of homemade rajma, a beloved North Indian staple! 🌰🍅🌿