- 1 1/2 cups red kidney beans (lal rajmah) soaked overnight
- 1 tablespoon split gram (channa dal) soaked overnight
- salt to taste
- 2 onions
- 6 to 8 garlic flakes
- 1″piece ginger
- 6 tablespoons oil
- 1 bay leaf
- 2 cloves
- 1 black cardamom
- 3 tomatoes-pureed in a blender
- 1/2 cup yogurt- beaten well
- 1/4 teaspoon turmeric
- 3 teaspoon coriander powder
- 1/4 teaspoon dry mando powder “Aamchur”
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon red chilly powder
- 2 to 3 tablespoons fresh chopped cilantro
Pressure cook red kidney beans, split gram and add salt with 6 cups of water. Let it cook till it gives one whistle. Keep on low flame for 20 minutes and then remove from fire and keep aside. If you do not have a pressure cooker, add 7 to 8 cups of water and let it cook on medium heat for 25 to 30 minutes.
Heat oil in a heavy bottomed vessel. Add bay leaf, black cardamom and cloves. Wait for a minute.
Reduce heat. Add turmeric, coriander powder, dry mango powder, garam masala and red chilly powder. Stir for a few seconds.
Add beaten curd and stir continuously on low flame till the masala turns red again and the oil separates.
Strain and add the pressure cooked rajmah, by keeping the liquid aside. Stir fry on low flame for 2 to 3 minutes, mashing occasionally.
Remove from fire. Add freshly chopped cilantro. Serve hot with white rice or Indian bread.