Spicy Rajma (Kidney Beans) with Turmeric

    2 cups Rajma ( Red kidney beans)
    Salt To taste
    1 Tsp Turmeric powder
    1 Onions, chopped
    3 Garlic cloves, chopped
    1 inch Ginger, chopped
    1 Green chilies, chopped
    3 Tomatoes, chopped  or 1 can tomato sauce
    2 tsp Coriander powder
    1/2 tsp Red chili powder
    1 tsp Cumin Powder
    2 tbsp Oil
    1 pinch Asafetida
    Chopped Coriander or Cilantro leaves to Garnish

            Wash and Soak Rajma (Kidney Beans) overnight.  Cook
    the rajma until soft.Keep aside. There are three ways to cook it.
    You can cook in a pressure cooker or slow cooker or just in a pan
    with water. Heat oil in a pan, when heated add Asafetida add
    ginger, garlic and chilies. Fry a little. Add onions and sauté until
    brown and add tomatoes cook until oil separates. Add salt,
    turmeric powder and mix well. Add the boiled rajma, red chili
    powder, coriander powder, cumin powder and stir. Simmer the
    flame and cook until thick gravy is formed. Remove from fire.
    Garnish rajma with coriander leaves and serve hot with
    chapattis or rice.
Asafetida
Garlic Cloves
Chili Powder
Spicy Rajma Dish
Kidney Beans (Rajma)
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