Dogri Rajma

Cuisines

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Recipe

Ingredients

	1 cup	Kidney Bean
	3 cups	Water
	2 tablespoons	Mustard oil
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	1 medium	Onion , finely chopped
	2 medium	Tomato , pureed
	1 teaspoon	Ginger-garlic paste
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Coriander powder
	1 teaspoon	Garam masala
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped

Instructions

1. 1 Wash and soak the rajma overnight or for at least 8 hours.
2. 2 Drain the soaked rajma and add it to a pressure cooker with 3 cups of water.
3. 3 Pressure cook the rajma for 15-20 minutes or until soft and cooked through.
4. 4 In a pan, heat mustard oil until it starts to smoke, then lower the heat.
5. 5 Add cumin seeds and asafoetida. Let them splutter.
6. 6 Add the chopped onions and sauté until golden brown.
7. 7 Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
8. 8 Add the tomato puree and cook until the oil separates from the masala.
9. 9 Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook for another 2-3 minutes.
10. 10 Add the cooked rajma along with its water to the pan. Mix well.
11. 11 Simmer the rajma on low heat for 10-15 minutes, allowing the flavors to meld.
12. 12 Sprinkle garam masala and mix well before turning off the heat.
13. 13 Garnish with fresh coriander leaves before serving.