Kashmir Rajma Kashmiri Small Red Kidney Bean Slow Cooked

Ingredients

• 1.5 cups Kashmiri rajma (the small dark red kidney beans of Kashmir — GI-tagged; smaller and darker than regular rajma; substitute with any small red kidney bean)
• 1 large onion — finely chopped
• 1 tsp ginger — grated
• 2 tomatoes — finely chopped
• 2 tbsp mustard oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp Kashmiri red chilli powder
• 1 tsp coriander powder
• 1/2 tsp fennel powder
• 1 tsp garam masala
• Salt
• Fresh coriander

Method

1. Soak Kashmiri rajma overnight. Drain. Pressure cook with 3 cups fresh water for 5 to 6 whistles until completely soft. Save cooking liquid.
2. Heat 2 tbsp mustard oil to smoking. Reduce to medium.
3. Add cumin — sizzle. Add finely chopped onion. Cook 10 minutes until very golden.
4. Add grated ginger. Cook 1 minute. Add finely chopped tomatoes.
5. Cook 8 minutes until oil separates.
6. Add turmeric, Kashmiri chilli powder, coriander powder and fennel powder. Cook 2 minutes.
7. Add boiled rajma with 1.5 cups cooking liquid.
8. Stir. Mash 4 to 5 beans against the pot to thicken.
9. Simmer 15 minutes on medium until gravy thickens.
10. Add garam masala and salt. Garnish with coriander. Serve with steamed rice.