Rajma and rice make for the fondest food memory in many northern states of India, especially Punjab. The kidney beans combine well with fluffy white rice as well as rotis.
Ingredients
1 cup kidney beans/rajma
2 large cardamom pods
1 cinnamon stick
Salt, as required
Oil, as required
1 large onion, finely sliced
1 tsp ginger, finely sliced
1 tsp garlic, finely sliced
6 tomatoes
1 pinch turmeric powder
½ tsp chilli powder
½ packet tomato puree
1 tsp garam masala powder
1 tsp sugar
Round onion pieces and coriander leaves, to garnish
Preparation
Soak the kidney beans overnight
Add cardamom, cinnamon and salt to the beans and cook in pressure cooker. Make sure it does not break apart, but cooked just right
Heat oil; add onion slices and sauté
Also add the ginger and garlic and saute
Place the tomatoes in boiling water for 2 minutes and then transfer to cold water. Peel the skin and grind to a pulp
Add the tomato pulp along turmeric powder, chilli powder, tomato puree and garam masala powder and sauté with the onion mix
Add boiled kidney beans and to it and cook on low flame until all the water drains off
Once the gravy begins to thicken, take off the stove. Serve along with cut onions and coriander leaves