Raajma Curry (Kidney Beans Curry)

Ingredients:

Kidney beans (soaked overnight) - 1 cup
Tomatoes - 2 medium
Onion or Cabbage (finely chopped) - 1 cup
Green chilies - 2
Ginger - 2" piece
Curry leaves - 5 to 6
Cilantro (finely chopped) - 1 cup
Cloves - 2 or 3
Cinnamon - 1'' piece
Cumin seeds (Zeera) - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp

Preparation:

• Add 1 Tbsp of olive oil in a pressure cooker on medium heat.
• When the oil is hot add mustard seeds.
• Once mustard sputters, add cumin seeds, cardamom, cinnamon, curry leaves, green chilies (cut lengthwise), and onion (or cabbage).
• When the onion turns transparent add the soaked kidney beans, cut tomato pieces, grated ginger, turmeric, salt to taste and 3 cups hot water.
• Cover the lid and when vapor starts coming through the vent put weight.
• Cook till it whistles and then turn off the heat. Let it cool down for 10 minutes.
• Once the pressure is released open the cover of pressure cooker and add cilantro and mix well.

Rajma is ready to be served. Goes well with rotis and parathas.