1 cup Rajma (Kidney beans)
1 onion, finely chopped (I used Red onions)
2-3 tomatoes, chopped
1 tsp Zeera (cumin)
about 1 inch ginger, peeled and grated
1-2 hari mirch (green chillies) thinly sliced
1/4 tsp haldi (turmeric powder)
1 tbsp cumin-coriander powder
Dry mango powder
salt to taste
For the spice bag:
2-3 whole green cardamoms
1 inch cinnamon stick
1 bay leaf
4-5 black pepper
- Meanwhile in a skillet, add 1 tsp of oil (for the traditional Punjab richness, add Ghee instead), saute the fennel seeds, onions, chilli and ginger along with little salt.
- Before cooking the kidney beans, make a spice bag by packing the spices in the “spice bag” section of the ingredients list in a cheesecloth, tie it up and drop it in the water along with kidney beans. Once cooked, removed the spice bag and discard.
- Soak the kidney beans overnight. Make sure to drain them well and rinse in cold water before using them.
- Once soft add the spice powders and saute for few more seconds.
- Add the tomatoes. Add little water and Cook until tomatoes are soft. Add the kidney beans along with cooking water.
- Cook for another 2-3 minutes. Taste and season if needed. You can add more water depending on the consistency you like. Break down some of the kidney beans to thicken the gravy.
The traditional way is to enjoy it with plain rice. You can also serve it along with chapathi, roti, naan or any pulav if desired.