Ingredients
Rajma/Kidney Beans - 2 containers
Oil or Ghee - 2 tblsp
Cumin Seeds/Jeerakam - 1 tsp
Cinnamon/Pattai - 2 little piece
Cardamom - 2
Cloves - 3
Onion - 2 huge hacked
Tomato - 4 huge hacked
Ginger - 1 tblspn hacked
Stew Powder - 2 tsp
Coriander Powder - 2 tblsp
Turmeric Powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala Powder - 2 tsp
Salt to taste
Coriander Leaves a modest bunch hacked
Method
Soak the rajma (kidney beans) for no less than 8 hours or overnight. Weight cook for 5-6 shrieks until the point when delicate yet not soft. Put aside.
Warmth oil and include the cumin seeds. When they sizzle and start to change shading, include the onions. When they turn pink, include the powdered cinnamon, ginger, and green chillies. Broil for 2-3 mins.
At that point include the coriander powder, amchur or tamarind, and turmeric. Blend well and cook for another 3-4 mins. My onion-masala blend is red since I utilized red bean stew powder rather than green chillies.
Include the cooked rajma alongside the water used to cook it in and the cut tomato. Blend well and let stew for 5 mins.
At the point when the sauce thickens a bit, include the chaat masala and salt. Blend well, convey to bubble again and kill warm.
Include cooked rice and blend delicately.
Enhancement with hacked coriander leaves (cilantro) and serve warm with some plain yogurt.