Tuesday Dinner - Indian Rajma (Red Kidney Curry) over Basmati Rice

Ingredients

1 cup            Kidney Beans (or you can use i can of store bought beans)
1                   Medium Onion  (chopped)
3                   Ripe Tomatoes (chopped)
1 tsp            Cumin Seed
1 Tbsp         Ginger (minced)
1                   Green chili  (or per taste, minced)
1 tsp            Turmeric powder
1 1/2 tsp      Cumin powder
1 tsp            Coriander powder
1 tbsp          Amchur powder (dry mango powder)
3 tsp            Salt

If using dried beans, soak the kidney beans overnight. Drain well and rinse in cold water. Place in pressure cooker with 2 tsp salt and cook for 20 minutes or until quite soft.  Meanwhile in a large frying pan, add 1 tsp ghee or oil, add the cumin seeds, onions, chilli and ginger and remaining 2 tsp of salt. Saute over medium heat until onions begin to brown (about 8 minutes). Add Tumeric, Cumin and Coriander and saute for few more seconds until mixture becomes aromatic. Add the tomatoes and 4oz of water and simmer until tomatoes are soft (about 3 minutes) Add the kidney beans along with cooking water.  Mash some of the beans to thicken the sauce.  Continue cooking for for another 5-7 minutes. You can add more water depending on the consistency you like.