Ingredients

• 250 gms - Red kidney beans (dry)
• 2 - Onions, medium sized, pureed raw in a blender
• 2 - Large tomatoes, pureed raw in a blender
• 1 tbsp - Garlic, chopped
• 1.5 tbsp - Ginger, chopped
• 2 tbsp - Green chillies, chopped
• 1/4 tsp - Soda bicarbonate
• 3 - Bay leaf
• 1 tsp - Red chilli powder
• 1/2 tsp - Turmeric powder
• 1 tsp - Cumin powder
• 1/2 tsp - Garam masala powder
• 1 tsp - Coriander powder
• 3 tbsp - Tomato puree
• 5 tbsp - Oil
• Salt to taste

How to Make Rajma Masala

• Soak red kidney beans for 8 hours (preferably overnight).
• Cook in a pressure cooker with 1 tsp salt, soda bicarbonate and 1 litre of water.
• After the steam is released twice, reduce heat and cook for 10 mins.
• When cool, open the cooker and drain water. Reserve water for gravy.
• Heat pan, add 4 tbsp oil, when hot add bay leaves and pureed onions and fry until pink.
• Add garlic and green chillies.
• After 1 minute, add powdered spices and within 10 seconds, add raw pureed tomato and ginger, cook for 6 mins.
• Add cooked red kidney beans and salt, mix well and saute for 3 mins. Then add 2 - 2.5 cups of reserved water and let it cook for 10 minutes on medium heat (The amount of water can be varied depending on the consistency desired)
• Add the canned tomato puree, cook for 2 mins.
• Serve garnished with chopped coriander leaves.