Ian

Rajma - Serving size - 6-ish

Required Garnishing
1. Red Kidney beans - 2.5 cups, uncooked. a. Cilantro
2. Red onion - 1 small - Finely chopped b. Fenugreek Leaves***
3. Vidalia Onions - 2 small to medium c. Finely chopped Onion - Optional
4. Tomatoes - 4 medium size
a. For Gravy 2.5
b. Saute - 1.5
5. Garlic - 5-6 Cloves
6. Ginger - 2 cubic inches.
7. Green chilli peppers - 2-3 according to hot spice level
8. Cumin seeds - 3/4 table spoon
9. Corriander Powder - 1 teaspoon
10. Cumin Powder - 1/4 teaspoon
11. Cayenne Powder - Sprinkles
12. Turmeric - Sprinkles
13. **Garam Masala - 2 teaspoons
14. Canola/cooking oil - about 1 table spoon

A. Cooking the Rajma - Soak overnight in a wide basin. Pressure cook next morning with the water used for soaking and salt.
Set aside.

B. Gravy

Step 1
- Cook the white onions in boiling water until soft. Cool.

Step 2
- In blender, add and puree and set aside
+ step 1
+ 4a - (Tomatoes)
+ 5 - (Garlic)
+ 6 - (Ginger)
+ 7 - (Green Chilli peppers)

Step 3
In a pot, add 14(oil). When hot, add 7(Cumin seeds).
In about 5 seconds, add 2(finely chopped red onions). When soft, add 4b(1.5 tomatoes). Let to disintegrate.

Step 4
Pour step 3 in pan and let cook.
Add salt to taste
Add 9, 10, 11, 12 and let cook for 15 mins


C.Rajma - tada!!!

Add A to B let simmer for 15-20 mins
Add 13 and let simmer for an hour(atleast).

D. Garnish
Add a, b, c - optional.


** I used to use Garam Masala off the shelf. MDH variety is good.
I made my Garam Masala for the entry using an online recipe and modified it to taste. I added lot more clove powder than the recipe called for.

*** Fenugreek leaves can be grown from fenugreek seeds and dried for later use.
I got mine off the shelf. It is called Kasoori Methi.

Enjoy!
-Divya