Friday, December 18, 2009


Ingredients: Dark Red kidney beans (rajma) 2 cans, 1 big onion chopped, 1 big tomato, 1 Cinnamon stick, 1 Bay leaf, Cumin seeds/Jeera - 1 tsp, Turmeric powder (1/2 tsp), Red chilli powder (1 tsp), Ginger/garlic paste/crushed, Garam masala/rajma masala, Salt as per taste, Lemon juice, Cilantro for garnish (optional) and some Water.
Procedure: In a pressure pan, heat the oil. Add cinnamon stick, bay leaf and then the chopped onion and fry till light brown. Add cut tomato and ginger garlic paste and fry for 2-3 minutes. Add turmeric pwd, red chilli powder, Garam masala/rajma masala and the red kidney beans/rajma along with some water to cover the beans. Pressure cook for one whistle (take care rajma does not turn into pulp). Add lemon juice, garnish with cilantro. Enjoy with Hot Paratha/Phulka/Plain or Jeera Rice.

Tips: If you don't want to use canned beans,you can soak rajma overnight and cook it seperately and add to the above masala. I always prefer to wash the canned dark red kidney beans before use because the juice contains lot of preservatives .

I am sending this as an entry to Anita's Kitchen event Vegetable Marathon: Beans