Ingredients:

For cooking Rajma:

• 1 cup dried Rajma (red kidney beans)
• Water for soaking and cooking
• 2-3 cups water for pressure cooking
• 1 teaspoon salt

For Rajma Masala:

• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 medium tomatoes, finely chopped
• 2-3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 green chilies, slit (adjust to taste)
• 1 teaspoon Kashmiri red chili powder (or regular chili powder)
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons chopped coriander leaves (cilantro) for garnish

Instructions:

1. Preparation:

• Rinse the Rajma under running water until the water runs clear.
• Soak the Rajma in enough water for at least 8 hours or overnight.
• After soaking, drain the water from the Rajma.

2. Cooking the Rajma:

• In a pressure cooker, add the soaked Rajma, 2-3 cups of water, and 1 teaspoon of salt.
• Pressure cook the Rajma for about 6-7 whistles or until they are soft and cooked through. The exact timing may vary depending on your pressure cooker.
• Once cooked, allow the pressure to release naturally before opening the cooker. Keep the cooked Rajma aside.

3. Making the Rajma Masala:

• Heat oil or ghee in a large pan or kadhai over medium heat.
• Add cumin seeds and let them splutter.
• Add chopped onions and sauté until they turn golden brown.
• Add minced garlic, ginger, and slit green chilies. Sauté for a couple of minutes until the raw smell disappears.
• Add chopped tomatoes and cook until they turn mushy and oil starts to separate from the masala.
• Add Kashmiri red chili powder, coriander powder, turmeric powder, and garam masala. Mix well and cook for another 2-3 minutes.
• Now, add the cooked Rajma along with its water (adjust the consistency of the gravy as per your preference).
• Mix well, season with salt if needed, and let the Rajma simmer for about 10-15 minutes, allowing the flavors to blend together.
• Garnish with chopped coriander leaves (cilantro) before serving.

1. Serving:

• Serve hot Rajma with steamed rice, jeera rice, roti, or naan. You can also serve it with a side of sliced onions, lemon wedges, and a dollop of yogurt.

Enjoy your homemade Rajma!