Preparation of Kashmiri rajma

Kidney beans or Rajma is one of the popular North Indian healthy food. Apart from regular rajma, kashmiri kidney beans are a bit smaller in size than the regular version. It is prepared in different varieties and here is one of the delicious curry preparation of Rajma curry.
 
Cooking time : 40 minutes

Ingredients

1 1/2 cups rajmah (kidney beans)
1 tsp soda bicarb
1/2 cup ghee (clarified butter)
1/8 tsp heeng (asafoetida)
1 tsp zeera (cumin seeds)
1 tsp sonth (dried ginger powder)
1/2 cup dahi (yogurt)
1 tsp Kashmiri garam masala
1 tsp ginger paste
2 tsp salt to taste
1 tsp chilli powder or to taste green chillies-chopped
2 tsp dhania (coriander) powder
Chopped coriander leaves for garnish

Method of preparation:

Soak rajmah and soda in water overnight.

Then drain and cook in fresh water till soft (about 15 minutes in a pressure cooker, after it makes a sound).

Drain and keep rajmah and water separately till ready to use. Heat ghee and add heeng and jeera.

When jeera splutters, add sonth, dahi and ginger, stirring vigorously all the time (else the dahi will curdle).
 
Saute till fat separates. Add salt, chilli powder, green chilli and rajmah. Saute for a minute.

Make up the drained water of the cooked rajmah to about 1 cup and add to the rajmah.

Simmer 8-10 minutes, add the garam masala, and dhania, simmer another minute or so and serve hot garnished with the coriander leaves.

By Lizitha