Recipe Source: click here
1 cup Red kidney beans (rajma),soaked overnight
3 tablespoons oil
2 Bay leaves
2 medium Onions chopped finely
1 inch piece Ginger chopped finely
6-8 cloves Garlic, chopped
3 medium Tomatoes, pureed
1 tablespoon Coriander powder
1 tsp Cumin powder
2 tsp Red chili powder
1/2 tsp Turmeric powder
1 tsp Garam masala powder
Salt to taste
Pressure cook rajma with five cups of water and salt till totally cooked and soft.
Heat oil in a kadai.
Add bay leaves and onion.
Add ginger and garlic paste and continue to sauté till the onions turn mushy.
Add tomato puree, mix and continue to cook.
Add coriander powder, cumin powder, red chili powder, turmeric powder and cook till the oil leaves the masala.
Add rajma and mix.
Adjust salt and add garam masala powder.
Simmer for about fifteen to twenty minutes on low heat.
Serve hot with rice or phulkas.