Easy Rajma Masala

I love these kidney shaped beans - They are filled with amazing dietary fibers and antioxidants and make for a filling balanced meal! Only drawback - You HAVE to remember to soak them the night before. Kidney beans are real tough. I have tried cooking them sometimes without the pre-soak step and regretted. Also, even after soaking they need a lot of whistles (8 ideally) to cook thoroughly and give it that Dilli wali rajma consistency!

Grab These (11)

• Rajma - 1 cup (soaked for 8 hrs)
• Tomato - 1 large
• Onion - 1
• Ginger and garlic paste - 1 tbsp
• Green chilies - 3-4 cut into small pieces
• Coriander leaves - a handful
• Jeera - 1/2 tsp
• Salt to taste
• Red chilly powder - 1.5 tsp
• Coriander powder - 1 tsp
• Garam masala powder - 1 tsp
• Oil - 5 tbsp

Magic Begins Here

1. Soak 1 cup of Rajma overnight (8 hrs). Next morning (or after 8 hrs), transfer the soaked rajma to a pressure cooker and all of the other ingredients listed above

2. After 8 whistles, your rajma masala is done. Garnish with more coriander leaves and enjoy.

   If you are'nt feeling particularly lazy this day, then its a good idea to pressure cook the rajmas separately. After which in a kadai you could take some oil, jeera, onion, tomato, green chilies and all the powders. Once a mushy gravy forms transfer the cooked rajma to it. This way you would be able to get some veggie chunks too in the dish