Rajmah Dried beans Pressure cooker Recipe

The red kidney beans are also called as Kashmir Rajma for their dark red color.

Kitchen Tested By: Amit Aggarwal, Canada

Ingredients

Pre-soak and pre-cook

1. Dried Red Kidney Beans: 2 cups
2. Water for soaking: 6 cups

Precook

Water: 3 cups

Masala

1. Cooking Oil:  ¼ Cup
2. Onions Chopped Coarse: 2 cups

Use Yellow onions and chop them about ½ to ¾" Dice

3. Salt: ¾  teaspoon

4. Cayenne pepper ground: ½ teaspoon or to taste
5. Minced Garlic: ¼ cup

6. Fresh Ginger chopped: 1 Inch

7. Rajmah Spice Mix: 3 Tablespoons

8. Tomatoes Chopped: 3 Cups

9. Amchoor (Dried Mango powder): ½ teaspoon

Garnish

1. Cilantro Chopped

2. Fresh Serrano Chopped

Method

Pre-soak

Bring water to a boil. Add Red Kidney beans. Let it cook for 5 minutes and shut off the heat. Let rest for 12 hours or overnight at room temperature. After pre-soak is done, drain and rinse beans.

Pre-cook

Add pre-soaked beans, and water to a pressure cooker. The water should top the beans by about 2". Lock in the lid. Turn on heat. After the pressure cooker has reached 15 PSI, turn the heat to medium. Cook for 15 minutes. Turn off the heat. Wait till the pressure has dropped.

Remove water from the pressure cooker leaving behind just enough water to make sure that beans are submerged.

Masala

1. Heat cooking oil in a a separate pan.

2. Add onions, salt and cayenne. Fry till water is gone and onions are turning brown. about 5 minutes

3. Add Garlic and ginger. Cook two minutes.

4. Add Rajmah Spice mix. Fry about 1 minute

6. Add Mixture, Tomatoes, Amchoor and Bay leaf to the beans in the pressure cooker.

7. Lock in cover. Turn on heat till the pressure is 15PSI. After 5 minutes, turn off the heat. Let the pressure drop naturally.

8. Garnish the dish.