Rajma (kidney beans)

Ingredients

1 lb red kidney beans 2 inch fresh ginger 2 cloves garlic 3 tomatoes 2 tsp garam masala 2 tsp coriander powder 1 tsp cumin seeds 1 onion finely chopped 1/2 tsp red chili powder 1/4 tsp turmeric powder 1/4 tsp heeng 3 tsp vegetable oil 2 sprigs fresh coriander leaves finely chopped salt to taste

Directions
1. Soak the kidney beans overnight. 2. Boil the rajma in a pressure cooker for 20 minutes (2 whistles) with the turmeric powder and salt. 3. Chop the onions and tomatoes and saute in oil with the minced ginger, garlic and cumin seeds. 4. Add garam masala, coriander powder, heeng and red chili powder and let it simmer for for two minutes. 5. Add the rajma, add two tsp of curd and let it boil for five minutes. 6. Add fresh coriander leaves and serve.

Makhani Daal
Ingredients

1 cup Kaali daal 1/4 cup channa daal 1/4 cup rajma/red kidney beans 1 onion finely chopped 2 tomatoes finely chopped 2 cloves garlic minced 2 inch ginger minced 2 tsp coriander powder 1 tsp garam masala 3 sprigs coriander leaves 2 tsp vegetable oil 1 tsp cumin seeds 2 tsp butter

2 tsp yoghurt or heavy cream 1/2 tsp red chilli powder 1/2 tsp turmeric powder salt to taste

Directions
1. Soak all the daals overnight for 6 hrs. 2. Place the daals in a pressure cooker and let it cook for 20 mins. 3. While the daal is boiling, saute onion,ginger,garlic and cumin seeds for 3 mins till golden brown. 4. Add the tomatoes and saute it for 2 mins and then add all the masalas except for the coriander leaves. 5. Add the above mixture to the boiled daal and add fresh coriander leaves, butter and heavy cream. 6. Garnish with some coriander leaves and serve.

RAJMA (RED KIDNEY BEANS) RECIPE

Ingredients:

1 cup or 200 gms Rajma 2 cloves 1 cinnamon stick 1 bay leaf 1 tsp oil 1 tsp butter 1 tsp cumin seeds 1tsp turmeric powder 1 tsp cumin powder 1 tsp garam masala 1/2 cup finely chopped onions 1 tblsp ginger-garlic paste 1 cup chopped tomatoes Salt to taste How To Make Punjabi Rajma: Wash and soak rajma overnight or for at least for 8 hours. (Kidney beans will get double in size after soaking). Pressure cook the soaked rajma in about 3 cups of water in pressure cooker until rajma is soft and tender. Reserve the stock it can be used later to the gravy. Heat oil in a pan, fry cinnamon stick, cloves and bay leaf for a minute. Then add chopped onions. Saute it till the onions turns to golden brown. Add ginger garlic paste. Fry till golden and cooked. Add chopped tomatoes, turmeric powder, cumin powder, garam masala powder and saute it till tomatoes become soft. Add boiled rajma to it with salt, butter and the rajma stock. In case you feel the gravy is less, you can add some water. Cover it and let it simmer it for 20-30 minutes. When the

rajma gets nicely blended with the curry sprinkle some chopped coriander and move to a serving dish. Garnish it with few coriander leaves and serve with hot rice.

Rajma (Kidney Bean) Curry

Ingredients

Rajma or red kidney bean 1 cup Black gram 1 table spoon Turmeric tea spoon Red chilli powder 1 tea spoon Coriander powder 2 tea spoon Garam masala tea spoon Coriander leaves few Fresh cream for garnishing (optional) Salt as per taste For wet grinding o Onion 1 no o Tomato 2 no o Garlic cloves 6 no o Ginger small piece For seasoning o Bay leaf 1 piece o Cinnamon stick 1 piece o Cumin seeds tea spoon o Onion (chopped) 1 no o Green chilli (chopped) 2 no o Oil 1 table spoon

Method

Rajma should be soaked at least for 10 hours in advance; pressure cook soaked rajma, black gram with pinch of turmeric powder and few drops of oil for 20 to 25 minutes; well boiled rajma can be easily mashed with fingers; wet grind the items given for grinding. Now in a pan do the seasoning, add chopped onion, green chilli and fry till onion is transparent; add ground items, dry masala, mix well and stir; cover and cook for 3 to 5 minutes till oil separates. Now add pressure cooked rajma, mix well; if needed add some more water to adjust the consistency according to your need; bring to boil, cook for few more minutes; garnish with coriander leaves, fresh cream and serve hot with Rice, Chappati, Paratha, Poori.

Tips Wash rajma before soaking and also before boiling few times.