Rajma Masala

For the Rajma Mix:
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Rajma (red kidney beans) 500 gm
Salt to taste
Chopped garlic 5 cloves
Chopped ginger 1/2 tsp
Green chilly 1 whole

For the Tempering:
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Oil 2 Tbsp
Cumin seeds 1/2 tbsp
Cloves 1/2 tbsp
Black cardamom 2
Chopped onion 1
Garlic (chopped) 5 cloves
Chopped ginger 1 tsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Salt 1/2 tsp
Chopped tomatoes 2
Sugar A pinch
Coriander leaves few
Finely chopped green chilly 1
Butter 1 tbsp
Curd 3 tbsp
Lemon juice of 1/2 lemon

METHOD:

Soak the rajma overnight and pressure-cook it.
In a pan, mix the cooked rajma, 2 cups water, chopped garlic, chopped ginger, whole green chilli and little bit of salt for taste.
Let it boil. While the rajma is boiling, heat some oil in another pan.
Add to this cumin seeds, cloves and black cardamom. Sauté, crackle and fry these spices to release their flavors.
Now add the chopped onion. Sauté till the onions turn brownish.
Add to this the chopped ginger and chopped garlic.
Sauté them all together. Now add the turmeric powder, red chilli powder, coriander powder, cumin powder, and little salt for taste.
Add a little bit of water. When the water is dry add the tomatoes.
Add a pinch of sugar. Mix the onions, tomatoes, and spices well.
Now add the green chillies and some coriander leaves.
Add this spice mix to the pan in which the rajma was boiling.
Now add butter and curd. Squeeze half a lemon.
Simmer for about 10-15 minutes.
Serve hot with rice.