Ingredients

• 1 cup Rajma/Red Kidney Beans (soaked overnight/8 hours)
• 1/4 cup finely chopped onions(Optional)
• 1 teaspoon chopped ginger
• 1 cup chopped tomatoes
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 2 tablespoons chopped coriander leaves
• 2 tablespoons Vegetable/Sunflower Oil
• 1 teaspoon Salt(or to taste)
• 1 green chilly (finely chopped)
• 1 pinch dry mango powder
• 1 pinch red chilly powder

Directions

1. Cook the soaked rajma(or kidney beans) in about 3 cups of water in a pressure cooker until the rajma is soft, tender and cooked. Takes about 20 min.
2. Heat oil to a sauce pan, add chopped ginger and onions. Sauté until onions are soft and golden brown.
3. Add cumin seeds, turmeric powder, dry mango powder and red chilly powder.
4. Then Add Add chopped tomatoes, sauté until tomatoes become soft.
5. Mix the cooked kidney beans , salt, 1 cup water in tomato gravy and simmer for 30 minutes. The longer you simmer the more the spices get into the rajma and the tastier it gets. You can alter the consistency of the gravy by adding more water.
6. Garnish with coriander leaves and serve hot with warm long grained rice.