3/4 cup Red Kidney beans / Rajma
1 medium sized Onion
1 medium sized Tomato
2-3 Coriander leaves
Grape sized Ginger
2 flakes of Garlic
Pinch of Turmeric powder
3/4 tsp Garam Masala powder
3/4 tsp Coriander powder
1/2 tsp Cumin seed powder / Jeera powder
Salt to taste
2-3 tsp Oil
Recipe:Soak Red kidney beans in water for about 8-10 hrs. Wash it twice, cook it in a pressure cooker(2 whistles) by adding little amount of water and salt. Remove outer cover of garlic and smash it properly put it in a bowl. Smash the ginger and add it to the vessel containing smashed garlic. Mix well and keep it aside.
Chop onion and tomato into small pieces as shown in the picture below.
Add oil in a thick bottomed vessel/pan. Add ginger garlic mix and fry them for about 1-2 mins. Add chopped onion, pinch of turmeric powder and fry them for about 4-5 mins in medium flame, until onion turns golden in color. Add chopped tomato, salt, garam masala powder, coriander powder, cumin seed powder and fry them until oil is separated.
Add cooked rajma and water(if required). Keep stiring the rajma masala once in 2-3 mins. Keep the rajma masala in low flame for about 15 mins. Add chopped coriander leaves and mix well. Serve hot along with chapathis.