Ingredients

• 1/2 cup - Rajma (Kidney Bean)
• 1 - Onion small sized chopped finely
• 1 tsp - Ginger garlic paste
• 1/2 tsp - Chilli powder
• 1/2 tsp - Garam masala powder
• Salt to taste
• To temper :
• 2 tsp - Oil
• 1/2 tsp - Mustard Seeds
• Curry leaves few
• To grind to a paste :
• 3 tbsp - Coconut
• 3/4 tsp - Fennel Seeds
• 4 pearls - Garlic
• 1.5 - Red chillies

How to Make Rajma Dry Curry

• Soak rajma overnight or for at least 7-8 hours.
• Pressure cook it until soft for 5-6 whistles. Set aside.
• Grind the ingredients listed under 'to grind' to a semi fine paste.
• Heat oil in a pan and add the items under 'to temper' and allow it to splutter.
• Then add onion and ginger garlic paste and saute till golden brown.
• Then add the paste and saute for a minute.
• Then add salt, chilli and garam masala powder.
• Add a little water to make it gravy consistency.
• Then add pressure cooked rajma and mix well.
• Saute and cook till the gravy turns dry.
• Serve with hot rice or even rotis.
• Recipe courtesy: Sharmi's Passions