Ingredients
2 cups (before soaking) : soaked overnight and cooked soft rajma (red kidney beans) 1 tbsp: ghee/oil 1 tsp : jeera (cumin seeds) 1 : Green pepper 1 : green chilli 3/4 inch : ginger 1 tsp : pepper 1 tsp : rajma masala/garam masala 3 : tomatoes 2 tsp : cilantro 2 tsp : lemon (if needed)
Directions
1. Cook beans in instant pot on bean/chilli mode for 30 mins. 2. Take ghee in a wide mouth vessel and add jeera to the warm ghee. When it starts spluttering, add the slit green chilly and finely chopped green pepper.
3. After 2 mins of frying add the ginger and then add the garam masala/rajma masala. Do not burn the masala and add the finely cut tomatoes to the mixture, mix well and close the lid and let it cook well.
4. After 5 mins add one table spoon of rajma water and again close the lid to cook. Five mins later, open the lid and make sure the gravy has cooked well and become nice and mushy. Use a masher if a thicker texture is desired.
5. Add the cooked rajma beans to this gravy and mix well. Add salt and pepper as per your taste.
6. Close the lid and let cook on low fire for atleast 5-7 mins. Now add some cilantro and turn the stove off.
7. Add a dash of lemon juice and enjoy this healthy, onion free, delicious Rajma with phulka/parathas/jeera rice/ghee rice/plain rice.
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