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Ingredients:
– 1 cup dried kidney beans (Lal Rajma), soaked overnight and drained
– 2 medium onions, chopped
– 2 medium tomatoes, chopped
– 2-3 green chilies, chopped
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1 teaspoon garam masala powder
– 1 teaspoon amchur powder (dried mango powder)
– 1 teaspoon red chili powder
– 1 teaspoon ghee or oil
– Salt, to taste
– 2 cups water
– Fresh cilantro, for garnish
Instructions:
1. Pressure Cook the Beans: In a pressure cooker, combine the soaked and drained kidney beans, 2 cups of water, and salt. Cook until the beans are tender.
2. Sauté the Onions: In a large pan, heat the ghee or oil over medium heat. Add the cumin seeds and let them sizzle. Add the chopped onions and sauté until they’re translucent.
3. Add the Spices and Tomatoes: Add the coriander powder, garam masala powder, amchur powder, and red chili powder. Mix well. Add the chopped tomatoes and green chilies. Cook until the tomatoes are soft.
4. Add the Cooked Beans: Add the cooked kidney beans to the pan. Mix well.
5. Simmer the Gravy: Reduce the heat to low and simmer the gravy for 10-15 minutes, stirring occasionally.
6. Garnish and Serve: Garnish with fresh cilantro and serve with rice, roti, or naan.
Tips and Variations:
– Use canned kidney beans if you prefer.
– Adjust the amount of chili powder to suit your desired level of spiciness.
– Add a splash of lemon juice for extra flavor.
– Serve with a dollop of raita (yogurt with cucumber, cumin, and coriander) to cool down the spiciness.