Red Kidney Bean Curry/Rajma Curry

From the family of common beans..........

Here is another *****star bean******



Red Kidney Beans -A very good source of cholesterol-lowering fiber than most most other beans.In addition,it prevents blood sugar levels from rising too rapidly after a meal.A fat-free high quality protein provider.A whole source of mineral which is not there in most other vegetables and fruits.

In addition to all,It has it own unique taste which is very well enhanced when it blends with spices....

Letz jump to the curry(Bean soup???:)))) could be !)



Ingredients:

Rajma/Kidney beans-1 cup
Onions (big)-2
Ginger -2 small pieces
Garlic-4 pods
Red chillies-2-3
Coriander seeds 1/2-1tsp
Red chilly powder 1 ½ tsp
Turmeric powder 1 tsp
Garam masala Powder ¼ tsp
Tomatoes -3
Butter 1 tsp
Mustard seeds 1 tsp
Curry leaves 1 sprig
Cinnamon sticks-1(medium size)
Cloves 4
Fennel Seeds ½ tsp
Cardamom pods 2
Salt to taste
Oil – 1 tsp


To Do:
Step 1:Soak Rajma over night /at least 4-5 hours in hot water. Pressures cook it for 3 whistles and keep aside

Step 2: Dry roast ½ tsp fennel seeds, coriander seeds,3 cloves ½ cinnamon, 3 red chilies. Heat the oil in the same pan and do the following:
Add the onions and cook till it becomes transparent.
Now add garlic, ginger and sauté well;
Add red chilly powder, turmeric and garam masala powder and fry for few secs
Allow this mixture to cool for some time and grind to make a fine paste.

Step 3:Boil tomatoes in hot water; peal off the outer skin and cut/smash it.
Step4: Take another deep-bottomed pan/pressure pan, add butter, mustard seeds and curry leaves, 1 clove, 2cardomom seeds and sauté for few seconds.
Step 5:Add the onion-garlic paste, tomatoes and fry it.
Step 6:Add 4-5 tbsp of water and stir it for the mixture to cook well.
Step 7: Add kidney beans and salt and boil in medium flame for about around 20 minutes till all spices and bean blend together.
Step 8:Add cashew powder for a thick consistency (boil for few minutes after adding it)

Step9: Garnish with coriander leaves
Serve with Rice/Roti