Rajma is mittus favourite I make sure to stock it up in my pantry. This time I used a variety called jamun rajma – as the name says it all, the texture was like jamun very soft and creamy and it cooks faster than the normal variety. This curry I had bookmarked long back from Mahimas space, tried it and loved hte aroma of the gravy.
- Pressure cook red kidney beans with enough water until soft.
- Grind all the ingredients listed under ‘to grind’ to a fine paste without adding water.Keep aside.
- Heat oil in a pan, add jeera allow it to crackle then add onions. Once onions turn slightly browned, add the ground paste. Add little water(say 1/4 cup) and bring it to gravy consistency.
- When the mixture starts boiling, simmer and let it cook on very low flame till oil starts to seperate – it may take around 15 – 20 mins.Add required salt.
- Add cooked kidney beans and yogurt, and simmer for another 5 minutes. Squeeze lime juice on the gravy just before serving. Garnish with coriander leaves and serve with hot rotisor rice.
- Simmering the gravy for more time gives a nice taste.
- You can use the same method for making any lentil based curry.
- I simmered for more time and the gravy was thick, you can take it a bit runny too depends on how you like/want it to be 🙂