Producer: Priyanka Das Editor: Manuj Yadav
Ingredients 1 cup rajma (kidney beans) - 200 grams Water for soaking rajma and pressure cooking 1 inch cinnamon 2 cloves 1 tej patta 2 green cardamom 2 tablespoons ghee ½ teaspoon cumin seeds ⅛ teaspoon asafoetida (hing) 1 cup fresh full fat curd - beaten ½ teaspoon turmeric powder ½ teaspoon cumin powder ½ teaspoon garam masala 1 teaspoon Kashmiri red chilli powder 1 teaspoon coriander powder Salt as required
While starting the cooking, drain all the water and rinse the rajma again. Put it in a pressure cooker and add all the whole spices including cinnamon, cloves, tej patta, and green cardamoms.
Add around 2 cups of water and pressure cook on a medium flame for 15 to 16 whistles. Once cooked, open the lid and check if the beans are completely mashed. If not cooked, continue to pressure cook for some more time.
Now, take a plan and put it on the stove. Add 2 tablespoons ghee or 3 tablespoons oil followed by cumin seeds. Switch off the flame and go on to add ⅛ teaspoon asafoetida (hing). Mix it well and keep it aside.
Mix curd and ghee and stir them well. Put the pan on the stove again and continue to stir non-stop until the ghee is completely separated from the curd mixture.