Kidney beans curry

Rajma chawl (Kidney bean gravy and rice) is a very famous North Indian dish. In my home though others love kidney beans, they love to eat kidney bean curry with roti (tortilla). Only my kiddie loves kidney beans with rice. He calls that big beans. i never try to find out actual recipe of kidney beans of particular “Rajma shawl”. I always cook kidney beans in my own way. However, that also very much delicious with rice.

Here is my recipe:

One cup of dry kidney beans

One tsp. of ginger paste

One tsp. cumin powder

One tsp. coriander  powder

Three cloves of garlic

One medium sized tomato

One small onion

Two green cardamom

One inch cinnamon stick

Two-three cloves

Two-three green chilies (Slitted)

Wash kidney beans in a big bowl.  Put cold water into the bowl and let it soak overnight (at least eight hour). Strain the beans. In a pressure cooker put the beans, and add water up to 2 inch above the bean. Pressure cook the bean until 3 whistles. You can also cook the beans in slow cooker, but, unfortunately I cannot tell how to do that.  

After that, finely chop onion, tomato, and garlic. In a heavy bottomed wok heat oil in medium. Add cardamom, cinnamon, and cloves. When fine aroma starts coming, add ginger paste. Stir it, and add onion. Saute onion for few minutes, then add chopped tomato and garlic. Slightly stir, and cover the wok with a lid. Let it cook in medium heat, stirring occasionally. In the mean time if the mixtures starts sticking at the bottom, scrape it, and add two tbsp.of water. When oil starts oozing out, add all the powdered spices and mix very well. Cook for one to two minutes, then pour the cooked kidney brand along with the water in it. Add another one or two cups of water if needed. Add salt, turmeric powder, and green chili. Let it cook until the desired consistency reached with covering the wok. Serve hot with steaming rice.