Ingredients

• 1 cup - rajma ( kidney beans )
• 2 cups - water
• 1/2 tsp - salt (or to taste)
• 1 - kudampuli
• For coconut paste:
• 1 cup - grated coconut
• 1/2 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 3 tbsp - water
• For Seasoning:
• 2 tsp- oil
• 1 tsp - mustard seeds
• 1 sprig - curry leaves

How to Make Rajma Gashi

• Wash and soak rajma (kidney beans) in 2 cups water for 6 hours ( or overnight ).
• Pressure Cooked with 1/2 tsp salt for 30 minutes ( reduce heat to medium after 2nd whistle and cook for 25 minutes or till done and soft ).
• Allow the pressure cooker to cool naturally. Reserve the stock. Do not add extra water.
• Boil cooked rajma ( with stock ) with 1 small kudampuli /darbyasole for 5 - 8 minutes on a low heat.
• Add coconut paste. Mix well. Adjust salt if you required and also you can add extra 1/4 cup water. Cover with lid and cook on a low heat for 10 minutes.
• For Seasoning:
• In a small frying pan, heat oil. Add mustard seeds. When they begin to pop, add curry leaves. Fry for 2- 3 minutes till fragrant. Pour this seasoning over gashi and serve.
• Recipe Courtesy: Niya's World