Rajmah Masala

Description

 * Ethnicity - Punjabi, North Indian
 * Type of Meal - Party, Lunch, Dinner

Ingredients

 * 2 cup(s) red kidney beans soaked overnight
 * 4 cups water
 * 2 medium onion(s) finely chopped
 * 2 bay leaves (optional)
 * 1 tablespoon(s) each of finely chopped ginger and garlic
 * ½ teaspoon(s) each of asafoetida and turmeric powders
 * 1 teaspoon(s) cumin seeds
 * 2 teaspoon(s) red chilli powder
 * 2 big tomato(es) finely chopped
 * 1 teaspoon(s) each of hot spice mix (garam masala) and cumin powders
 * 2 tablespoon(s) coriander powder
 * 3 tablespoons oil
 * salt to taste

Directions

 * 1) Drain the soaked red kidney beans and wash them well.
 * 2) Place them in a pressure cooker (for speedy cooking).
 * 3) Add the water and some salt. Close the cooker and cook on high level.
 * 4) After one whistle, cook on low level for about 10 minutes or till the beans are soft.
 * 5) Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds.
 * 6) Add the bay leaves (optional), asafoetida and chopped ginger-garlic.
 * 7) Fry briefly. Add the chopped onions and fry till they are golden brown.
 * 8) Add all the spice powders except hot spice mix. Add the chopped tomatoes.
 * 9) Fry till the oil separates. Add the cooked red kidney beans along with its stock, sprinkle salt, mix well and cook on medium level for about 15 minutes.
 * 10) Add the hot spice mix. Cover and cook on medium level for about 5 minutes.
 * 11) Garnish with finely chopped coriander leaves.