Ingredients
- 1 cup dried rajma (kidney beans), soaked overnight and drained
- 2 tbsp Rice Bran oil
- 1 large onion, chopped
- 2 tomatoes, chopped
- 1 tbsp ginger garlic paste
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp red chilli powder
- Salt to taste
- 2 cups water
- Chopped coriander leaves for garnish
Instructions
- In a pressure cooker, add soaked rajma and 4 cups of water. Cook for 10-12 whistles or until the rajma is tender.
- Heat Rice Bran oil in a pan and add cumin seeds. Once they start spluttering, add onions and sauté until golden brown.
- Add ginger garlic paste and sauté for a minute.
- Add chopped tomatoes and cook until they are soft and mushy.
- Add coriander powder, garam masala, red chilli powder, and salt. Mix well and cook for 2-3 minutes.
- Add cooked rajma along with the water it was cooked in. Mix well and bring it to a boil.
- Simmer for 15-20 minutes or until the curry thickens and the rajma is well-cooked.
- Garnish with chopped coriander leaves and serve hot with rice or naan.
Note: You can adjust the quantity of water according to the consistency you prefer. You can also add more or less spice according to your taste.
Note: Rice Bran oil has a high smoke point, making it ideal for cooking at high temperatures. It is also rich in vitamin E, antioxidants, and healthy fats.