Red Kidney beans -one 540ml tin (washed thoroughly)
(If you are using fresh kidney beans- about 1 1/2 cups presoaked and pressure cooked)
Oil -2 tbsp
Jeera /cumin seeds -1tsp
Ginger garlic paste-11/2 tsp
Green chillies-2 slit in half
Jeera/cumin powder-1/2 tsp
Dhaniya /Coriander powder-1 tsp
Rajma Masala-2 tsp
(If you don’t have Rajma Masala handy, you can use 1 1/2 tsp Garam masala, 1 pinch Amchoor, 1/2 tsp Anaar dana and ½ tsp Kala namak instead.)
Onion- ½ chopped fine
Tomatoes-1 chopped fine
1 cup pureed
(If you are using the tinned diced tomatoes, you may want to use a little less as they tend to be tangier.)
-In hot oil, splutter jeera. Add chopped onions, green chilies and ginger garlic paste. Sauté for about 3 min till onions are golden brown.
-Add chopped tomatoes and sauté for another 3 min.
-Add pureed onions and let it boil for 4-5 min or till its raw smell reduces considerably.
-Add Jeera powder, Dhaniya powder and salt.
-Add Pureed tomatoes, Turmeric powder, Chilly powder and Rajma masala. Stir well and let the mixture boil for 5-7 min.
-Add red kidney beans and cook for about 5 min till tender. Check for salt.
-Garnish with finely chopped fresh coriander leaves.
-Serve with hot Jeera rice and Papad.
This recipe serves four.