Its an Indian curry prepared with kidney beans / rajma in onion tomato gravy. Its typically served with plain rice, but it goes well with jeera rice, roti also.
Kidney beans must be soaked overnight.
Preparation time : 8 hours of soaking + 5 minutes
Cooking time : 15 minutes
Serves : 2
1/2 cup Rajma / kidney beans ( soak it overnight / 8 hours)
1 medium onion , finely chopped
1 medium tomato , finely chopped
1/2 tablespoon ginger garlic paste
1/2 teaspoon red chilly powder
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/4 teaspoon jeera powder
salt to taste
In a pressure cooker, heat 1 tablespoon oil / butter/ ghee , add onions and saute till they turn translucent. Then add ginger garlic paste, saute for 2 minutes, then add tomatoes and saute for 2 minutes and add turmeric powder, chilly powder, coriander powder and jeera powder. Saute for a minute.
Add washed kidney beans, salt and mix well. Close the lid and presuure cook for 5 to 6 whistles.
Garnish with coriander leaves and serve rajma with rice or chapati.