Dhaba Style Rajma

Ingredients

• 1.5 cups Red kidney beans (Rajma), soaked overnight
• 3 tablespoons Mustard oil
• 1 teaspoon Cumin seeds
• 2 pieces Large onions, finely chopped
• 2 tablespoons Ginger-garlic paste
• 2 inch piece Fresh ginger, julienned
• 1 cup Tomato puree, fresh
• 1.5 teaspoons Kashmiri red chili powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 tablespoon Kasuri methi (dried fenugreek leaves)
• 1 set Lump of charcoal and 1 tsp ghee(optional)

Instructions

1. 1

   Pressure cook the soaked kidney beans with 4 cups of water and a pinch of salt until they are completely soft and mashable.

2. 2

   Heat mustard oil in a heavy-bottomed pot until it smokes, then cool slightly and add cumin seeds until they sizzle.

3. 3

   Add the chopped onions and sauté on medium heat for 10-12 minutes until they turn a deep golden brown, almost caramelized.

4. 4

   Stir in the ginger-garlic paste and half of the julienned ginger; sauté for 2 minutes until the raw smell disappears.

5. 5

   Add the tomato puree, red chili powder, and turmeric; cook until the oil starts to separate from the sides of the masala.

6. 6

   Add the boiled beans along with their cooking liquid to the pot, mashing a handful of beans against the side to thicken the gravy.

7. 7

   Simmer on low heat for 15 minutes, then stir in the garam masala, kasuri methi, and the remaining fresh ginger juliennes.

8. 8

   For the smoky finish, place a red-hot charcoal in a small metal bowl inside the pot, drizzle ghee over it, and cover the pot tightly for 5 minutes before serving.