Rajma/Kidney beans - 1 cup
Tomatoes (ripe) - 4 (chopped)
Coriander leaves - few
Salt (to taste)
Cumin seeds - 1 tsp.
Butter - 1 tbsp.
To grind into paste:
Kashmiri red chilli powder - 1 tsp.
Ginger - 1 inch
Garlic - 3 big cloves
Green chilli - 1
Turmeric powder - 1/4 tsp.
Coriander powder - 2 tsp.
Peppercorn (Black) - 5
Poppy seeds - 1 tsp.
Cinnnamon - 1 small stick
Cloves - 2
Cardamom - 2
Soak the rajma overnight. Pressure cook them with fresh water and a little salt.
Strain the cooked rajmas. Reserve the water. Mash a few beans and keep aside.
Meanwhile, grind the given ingredients into a paste.
Heat the oil in a pan and add the cumin seeds. When they sizzle, add the tomato pieces, salt and saute till they turn mushy and the oil separates.
Now add the ground paste and saute till the raw smell fades away and releases oil in low flame.
Mix corainder leaves. Pour the reserved water and bring it to a boil.
Add the boiled and mashed kidney beans. Cook for 4 to 5 minutes
Top it with butter.
Serve as a side dish for rotis and chapathis.
Pour the reserved water according to the desired thickness of gravy.
As this is a spicy and hot dish, adding butter is mandatory.
Red chillies, ginger, garlic, green chilli, peppercorn and cloves together accumulate hotness to this dish. Adjust them according to your taste.
The original recipe includes cashewnuts which I didn't consider adding to this dish.