Rajma Masala - Curried Kidney Beans

2 cups red kidney beans soaked overnight
4 cups water
2 medium onions, diced
2 bay leaves (optional)
1 tbs. ginger, finely chopped
1 tbs. garlic, finely chopped
1/2 tsp. asafoetida powder (optional)
1/2 tsp. turmeric powder
1 tsp. cumin seeds
2 tsp. red chilli powder
1 tsp. garam masala
1 tsp. cumin, ground
2 tbs. coriander, ground
3 tbs. oil, canola
Salt to taste
Cilantro, finely chopped (garnish)

Drain the soaked red kidney beans and wash them well. Place them in a pressure cooker (for speedy cooking). Add the water and some salt. Close the cooker and cook on high level. After one whistle, cook on low level for about 10 minutes or until the beans are soft.

Heat the oil in a heavy-bottomed pan on medium high heat and crackle the cumin seeds. Add the bay leaves (optional), asafoetida and chopped ginger and garlic. Fry briefly. Add the chopped onions and fry until they are golden brown. Add all the spice powders except the chili powder. Add the chopped tomatoes. Fry until the oil separates.

Add the cooked beans along with its stock, sprinkle salt, mix well and cook on medium heat for about 15 minutes.

Add the chili powder and mix. Cover and cook on medium for about 5 minutes.

Garnish with finely chopped cilantro.

NOTE: Soaked beans can be cooked in a regular pot, but it will take about an hour or so to soften. Canned beans may be substituted, but rinse all of the goop off.

Number of Servings: 4

Recipe submitted by SparkPeople user RAGGEDYDOG.