Now this is the rajma chawal my husband says is my forté haha. But the funny thing is, even when I have cooked Indian food for years, it pretty much depends on the raw ingredients how the curry is going to come out. If the tomatoes are not ripe, curry will be more sour. If the onions are very sweet, it’ll be sweeter. But now I just used leftover canned tomatoes on a busy morning to cook this dish.
This is a milder curry, because we are not chili lovers so if you love chili, you can add 1 green chili in the curry. I love bean and lentil curries, minimum work and they cook on their own in pressure cooker 😉.
RAJMA – KIDNEY BEAN CURRY IN PRESSURE COOKER
1 cup kidney beans of any kind
3-4 cups water for pressure cooker
1 red onion chopped
2 tomatoes chopped
1 tbsp ginger-garlic paste
1 tsp cumin seeds
1 tsp turmeric powder
3/4 tsp red chili powder
1/2 tsp dry mango powder
Soak beans overnight in water (min. 8hrs)
Place all the ingredients in pressure cooker except dry mango powder and coriander leaves.
Pressure cook at medium heat for 45 minutes.
Don’t eat hard beans, cook until they’re soft.
In the end, add water or dissolve excess water in the cooker on the stove until consistency is thicker. Add dry mango powder and coriander leaves.