Rajma was the very first Indian food I learnt to cook, and remained one of my best dishes. The funniest thing is that I realised I have never made a post on it after all these years. Its about time.. no?
The secret to a good pot of Rajma (Kidney Bean Stew) is in the simmer, the longer you simmer it, the better it taste!
1 cup Rajma/Kidney Bean or two cans of canned Kidney bean.
1-2 Tomatoes (2 for Roma, 1 for normal tomato)
3-4 Green Chilli
1/2 inch of ginger root
3-4 Clove of garlic
1 Bay leave
1 pinch Hing/asafoetida
1 tsp Coriander Powder
1/2 tsp Garam Masala
1/2 tsp Haldi/Turmeric Powder
1/2 tsp Chilli Powder
Salt to taste （Approximately 1 tsp）
Soaked kidney bean overnight, and make sure the beans are all submerged into water, at least 2-3 inches below water.
Next morning, wash and drained, add 2-3 cups of water，add a pinch of salt and pressure cook for 10-12 minutes. Let gas release naturally.
Blend together tomato, onion, chilli, ginger and garlic with a little water into a smooth paste. In a heavy bottom cooking pot, add about 3 tbsp of cooking oil, add a pinch of asafoetida (hing), 1 bay leave, and fry for a bit.
Pour the blended paste and cook until oil separated at the edge, add coriander powder, turmeric powder, chilli powder and salt.
Note：DO NOT add Garam Masala as yet.
Now pour the cooked kidney beans and water into the pot with spices, add another 1-2 cups of water, bring to boil, turn down the heat, and cook for at least 1 hour, now add Garam Masala，and cook for at least another 20 minutes or till it reaches good consistency.
Add a small piece of butter before serving makes it even more heavenly!
中文版，For Chinese，Click--> 炖大红豆