Rajma masala

Ingredients:

Red kidney beans dry-1 cup
Oil-1 tbsp
Onions-2 medium
Tomatoes-3 large
Green chillies-3
Salt-to taste
Ginger garlic paste-1 tbsp
Cumin seeds-1/2 tsp
Turmeric-1/4 tsp
Red chilly powder-1/2 tsp
Cumin powder-1 tbsp
Garam masala-1/2 tsp
Corriander powder-1 tbsp
Amchur-1/2 tbsp
Corriander-1/4 cup

Method:

1. Soak red kidney beans in enough water overnight.
2. Next day pressure cook with enough water for 10 whistles. They should be soft and melt in your mouth.
3. In a non stick pan, heat 0.5 tbsp oil and add roughly chopped onions, ginger garlic paste and slit green chillies.
4. Sprinkle some salt and cook till brown.
5. Add roughly chopped tomatoes and cook till mushy. Turn off the stove. Allow it to cool.
6. Transfer the above mix to a blender and blend till smooth.
7. In the same pan, add 0.5 tbsp of oil and add cumin seeds. Allow them to splutter.
8. Add the blended onion tomato paste and mix well. Cook till water evaporates and oil is released. Cover part of the pan with a lid to prevent the mixture from spilling.
9. Add turmeric, corriander powder, cumin powder, amchur, red chilly powder, and garam masala. Mix well.
10. Transfer cooked rajma along with the water to the pan. Add more water if needed and adjust the consistency.
11. Add chopped corriander leaves and cook for 5 min.
12. Adjust for spices and consistency. Turn off the stove. Garnish with lemon and copied onion during serving. Serve with roti or rice.