Rajma

Rajma is an Indian name for Kidney beans. But that one word is also enough to make people drool in memory of the typical Punjabi dish, which is kidney beans in rich gravy. Rajma-chaawal is a staple food in most North Indian households.
This recipe is from my mother's diary.....

                                                                        RAJMA

Ingredients :

Rajma (kidney beans) - 200 gms
Tomatoes - 2 large
Onions - 2 large
Ginger paste - 1 tsp
Haldi (turmeric powder) - 1/2 tsp
Chili powder - 1 tsp
Tamarind - 1/2 inch piece
Jeera (cumin seeds) - 1/2 tsp
Garam masala - 1/2 tsp
Chopped dhaniya (coriander)
Anardana(dried pomegranate seeds) - 1/2 tsp (optional)
Cloves - 2
Cinnamon - 1/2" piece
Cardamom pod - 1

Method :

1. Wash and soak beans overnight or for 6-8 hours.

2. Grind onions along with cloves, cinnamon and cardamom.  Blanch and grind tomatoes separately.

3. Pressure cook rajma till well done.

4. Heat oil in a pan, add jeera and let crackle. Now add the ginger paste, fry for about 2 minutes.

5. Add the onion mix and fry till it leaves its raw aroma. Now add tomato puree. Cook for a good 5 to 7 minutes. You will see the gravy gradually separating itself from the oil.

6. Finally add garam masala, mix well and pour this gravy over the cooked rajma in the cooker. Pressure cook up to 1-2 whistles.

7. Serve hot as desired.