Ingredients
- 1 cup Rajma Kidney Beans, soaked overnight
- 2 tablespoons mustard oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon kalojeera Nigella Seeds
- 1 medium-sized onion finely chopped
- 2 cloves minced
- 1 inch ginger grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chilli powder
- 1 tablespoon kasuri methi Dried Fenugreek Leaves
- salt to taste
- 2 cups hot water
- spring onions and coriander leaves for garnish
Instructions
- Heat mustard oil in a pressure cooker.
- Once the oil is hot, add mustard seeds, cumin seeds, and kalonji. Allow them to splutter.
- Add chopped onion and cook until it turns translucent.
- Add minced garlic and grated ginger. Cook until the raw smell disappears.
- Add cumin powder, coriander powder, red chilli powder, kasuri methi, and salt. Mix everything well.
- Drain the soaked rajma and add it to the pressure cooker. Mix well to coat the rajma with the spices.
- Pour in hot water and give it a stir.
- Close the lid of the pressure cooker and cook on high heat until you hear 3 whistles.
- Turn off the heat and let the pressure release naturally. Allow the rajma curry to cool down without removing the whistle.
- Once the pressure has released, open the cooker and give the rajma curry a gentle stir.
- Garnish with spring onions and coriander leaves.
- Serve the delicious Rajma Curry with boiled rice.
- Enjoy your meal!
Notes
Cooking time may vary depending on the type and quality of the kidney beans. Make sure to follow the safety instructions for operating a pressure cooker.
Nutrition
Calories: 140kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 4mg | Potassium: 257mg | Fiber: 4g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 2mg
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