Himachal Himachali Rajma Local Kidney Bean Simple Home Curry

Ingredients

• 1.5 cups small local Himachali rajma (the mountain variety — dark red, smaller, more flavourful; substitute with any small red kidney bean)
• 1 large onion — finely chopped
• 2 tomatoes — finely chopped
• 1 tbsp ginger-garlic paste
• 3 tbsp mustard oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1.5 tsp coriander powder
• 1 tsp red chilli powder
• 1/2 tsp dry ginger powder
• 1/2 tsp garam masala
• Salt to taste
• Fresh coriander

Method

1. Soak rajma overnight. Drain. Pressure cook with 3 cups fresh water for 5 to 6 whistles until completely soft. Save cooking liquid.
2. Heat 3 tbsp mustard oil to smoking. Reduce to medium.
3. Add cumin — sizzle. Add onion. Cook 12 minutes until deep golden.
4. Add ginger-garlic paste. Cook 3 minutes. Add tomatoes.
5. Cook 10 minutes until oil separates.
6. Add turmeric, coriander powder, red chilli powder and dry ginger powder. Cook 3 minutes.
7. Add cooked rajma with 1.5 cups cooking liquid.
8. Stir. Mash 6 to 8 beans against the pot to thicken naturally.
9. Simmer 15 to 20 minutes until gravy is thick.
10. Add garam masala and salt. Garnish with coriander.