Rajma (Kidney beans) curry

Kidney beans offer outstanding benefits for brain. It contains high amount of vitamin K which provides essential nutrition for both brain and nervous system. Kidney beans are also a good source of vitamin B, which is essential for brain cells. It nourishes the brain nerves and cells which prevents age related disease like Alzheimer's.

Ingredients:

Rajma              - 1 cup soaked for 12 hours

Water   - 3 cups

Bay leaf            - 1

Big black cardamom     - 2

Coriander leaves to garnish

Onion               - 1 large

Tomatoes         - 2 medium sized

Garlic               - 5,6 flakes

Ginger              - 1 inch piece

Oil                    - 1 tbsp

Turmeric powder          - ½ tsp

Red chilli powder          - ½ tsp

Coriander powder        - 1 tsp

Dried mango powder    - ½ tsp

Garam masala powder  - ½ tsp

Salt to taste

Method:

-         Pressure cook the soaked rajma with salt, bay leaf and black cardamoms for 15 minutes. Cool and open

-         Meanwhile, grind the onion and tomatoes

-         Crush the garlic and ginger

-         Heat oil in a thick bottomed pan, add the crushed ginger garlic. When it browns, add the onion tomato paste. While the rajma is being cooked, do this.

-         Let the onion tomato paste cook on low fire, till it thickens and starts separating from the sides of the pan.

-         Add all the masala powders, stir well and add the cooked rajama and let it simmer for about ten minutes

-         Garnish with cut coriander leaves,

-         Goes with chapattis, but rajma and steamed rice is an awesome combination.