Rajma

Rajma or red kidney beans  in gravy is one of the family favourite.
Love to have this with hot steamed rice and some raw roundels of onions.
My kids fight with each other to have the last bit of it.
Very satisfying, comforting rajma chaval.
I do with lot of variations, depending on the mood of the day while cooking rajma chaval.
Today I am  posting a very basic rajma recipe, but with lot of flavours.
Now coming to the recipe,

Ingredients:
Rajma or Red Kidney Beans - 250 grams(soaked for 6-8hours),
Oil - 1 tablespoon,
Cumin - 1 teaspoon,
Onion - 1 large,
Ginger - 1 inch,
Garlic - 2-3 cloves,
Tomatoes - 3-4 medium sized,
Mint - 1 tablespoon chopped.

Dry Spices:
Coriander Seeds Powder - 1 teaspoon,
Red Chilly Powder - 1 teaspoon,
Cumin Powder - 1/2 teaspoon,
Garam Masala Powder - 1/2 teaspoon,
Turmeric Powder - 1/2 teaspoon,
Salt.

Method:
Pressure cook red kidney beans with enough salt and water.
Grind onion, ginger and garlic  into fine paste without water and keep aside.
Boil tomatoes in hot water, until you are able to remove the skin, cool, remove the skin and puree it and keep aside.
In a medium broad sauce pan heat oil, add cumin.
When cumin crackles add ground onion, ginger and garlic paste.
Fry in medium low heat until the mixture turns pink in colour and fat leaves the sides.
Add tomato puree and allow to boil until the tomatoes are cooked and the raw smell evaporates.(approximately 4 minutes)
Add all the dry spices except for garam masala powder.
Fry the dry spices for couple of minutes.
Add cooked rajma with the cooked  liqueur.
Add Garam masala powder and cover and simmer for 25-30 minutes.
Finally add chopped mint and serve with hot steamed rice.

Note:
If you find beans cooked stock is more, save some and add it later if required.
The longer it simmers, it tastes better.
If you do not have mint, you can either add kasoori methi or fresh finely chopped coriander.
Take care while adding salt as kidney beans is also cooked with salt.