RAJMA MASALA (KIDNEY BEANS IN TOMATO SAUCE)

 Ingredients:

1. Boiled Rajma - 1.5 cups
2. Boiled Black Urad dal - 2 Tablespoons
3. Oil - 1 Tablespoon
4. Onion - 1
5.  Blend into a paste:

a.Tomatoes - 2

b. Garlic cloves - 6 

c. Sambar powder - 2 Tablespoons

d. Garam masala powder - 2 Tablespoons

e. Jaggery powder - 1 tablespoon

f. Salt to taste

        6. Melted ghee or Melted butter - 1 tablespoon

        7. Kasuri methi - 1.5 teaspoons

SOAKING AND COOKING BEANS

Soak the kidney beans and whole black lentils together for 10 to 12 hours.

Drain soaked beans and rinse them.Place them in a pressure cooker and cover with fresh water,about an inch above the beans.Cover and cook  for 6 whistles and also on low flame for additional 10 minutes after the six whistles.Boiled Beans is ready.

Method:

1. Dice onions finely.Heat oil over medium heat in a pan.Add the onion to the pan and saute until the onions are soft and  golden brown.
2. Blend Tomatoes,garlic,sambar powder,garam masala powder ,jaggery and salt into a smooth paste.Add this tomato paste to the onions along with 1 cup of water and stir well until everything combines nicely.
3. Bring to a simmer.Cover the pan with a lid or plate and reduce heat to low and simmer for 5-8 minutes or until the oil floats on top.
4. Now,stir in the boiled kidney beans and boiled whole black lentil along with its cooking water .Cover and continue cooking on low heat for another 10 -15 minutes stirring occasionally until desired consistency is reached.Remove lid and cook for 2 minutes.Turn off the stove.
5. After turning off the stove,stir in Kasuri methi and melted ghee or butter.Mix well. Cover  for 5-10 minutes to allow the flavours to seep in .Enjoy this Rajma gravy with any Indian flatbread of your choice.