Rajma (Red Kidney Beans Curry)

Ingredients:

500 gms Red kidney beans
1 large onion
1 tomato
2-3 tbsp oil

Spices for tempering:
1 tsp cumin seeds
1 pinch asafetida (commonly known as hing)
1 tsp ginger paste
1 clove garlic
1/2 tsp turmeric

Spices for flavouring:
1 tbsp cumin powder
1 tsp coriander powder
1/2 tbsp Garam Masala
1/2 tbsp Chaat Masala
1 tbsp chilli powder
salt to taste
4-5 drops of lemon juice

Method:

• Soak the kidney beans overnight.
•  Boil them with some salt until soft (takes about 20-30 minutes in a pressure cooker and about 90-120 minutes in a pan.) Drain excess water and set aside. You may drain the water in another bowl and use the same for cooking later. This water contains a lot of nutrients from the beans. 
• Chop onions and tomatoes finely. 
• Heat the oil in a pan on medium flame (gas mark 3 or 4). When the oil is heated enough, add all the spices for tempering. 
• Add onions and cook until they turn translucent. Keep stirring and tossing the mixture. 
• Add the tomatoes and cook for another 2 minutes. 
• Add the boiled kidney beans. Keep stirring. Cover and let it cook for another 2-3 minutes. 
• Add all the spices for flavouring and stir well. 
• Add 1/2 cup of water, cover and let it cook for 7-8 minutes. Keep stirring every couple of minutes.
• Garnish with coriander/ sliced tomatoes/ sliced onions/ grated coconut. (optional) 
• Serve hot with roti/ paratha/ nan bread/ rice.