Rajma chaval

Ingredients:

Rajma / red kidney beans - 2 cups - soaked overnight
Onions - 2 medium 
 Tomatoes - 5 medium 
Ginger - 1/2 inch
Garlic - 2 cloves
Green chillies - 4
Cumin seeds / Jeera - 1 tsp 
Red chili powder - ½ tsp (As per taste)
Turmeric powder - ½ tsp 
Garam masala powder - 1 tsp
dry mango powder/amchur  - 1 tsp 
Ghee / Clarified butter - 3 tbsp 
Water - As required. 
Salt  - As per taste.
Coriander leaves - for garnish
Hing - 1/4 tsp
Mustard - 1/2 tsp


Method:

1)  Soak rajma in water for over 8-9 hours or overnight.
2) cook soaked rajma in a pressure cooker for 2-3 whistle / until cooked soft. If necessary you can also add vegetables.
3) In a pan, add oil followed by mustard, jeera, hing, green chillies. 
4) Now add chopped onion, then garlic and ginger. Fry then until golden brown.
5) Now add tomato and fry until soft.
6) Once its fried, add turmeric powder, chilli powder, amchur powder, salt and garam masala.
7) Add sufficient water and boil for 4 mins.
8) Now add cooked rajma and boil it in masala mixture for 15-20 mins or until gravy consistency.
9) Garnish it with chopped coriander leaves.

Serve rajma masala hot with plain boiled rice or jeera rice / Roti / chapati / puri.

Note:

1) Make sure that the rajma is soaked well or else it will take a lot of time to cook it.
2) The rajma gravy is not watery but smooth. if you find that the water is too much after the rajma beans are cooked. then cook the rajma without any lid to evaporate the water.
3) If water is too less, then add some hot water.
4) I have used dry kidney beans. Canned beans can also be used. But, donot forget to wash them thorougly before cooking it.
5) You can also use big pot to cook the rajma. but it would take around 45 mins to 60 mins to cook the rajma in a pot.