RAJMA (RED KIDNEY BEAN CURRY)

INGREDIENTS

• 2 cans red kidney beans, drained
  and rinsed under running water
• 2 tbsps vegetable/canola/sunflower cooking oil
• 1 tsp cumin seeds
• 2 medium-sized onions chopped fine
• 2"piece of ginger jullinned
• 6 cloves of garlic minced
• 2 large tomatoes chopped into 1" cubes
• 2 fresh green chillies chopped fine
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1/4 tsp turmeric powder
• Salt to taste
• A pinch of asafetida
• Chopped coriander to garnish

PREPARATION

• Heat the oil in a deep pan and add the cumin seeds. When they stop sizzling, add the onion and fry till soft.
• Add the ginger and garlic and fry for 2 minutes.
• Add the green chillies, tomatoes, coriander, cumin, turmeric and garam masala powders and fry till the oil separates from the masala.
• Add the red kidney beans, 3 cups of warm water, asafetida, salt to taste and cook till beans are very soft (aproximately 10 minutes).
• Mash some of the beans roughly (this thickens the gravy).
• Garnish with corainder and serve piping hot with plain boiled rice and Kachumbar salad and a pickle of your choice.