PREPARATION

1. In a bowl, add 260 grams kidney beans, 500 milliliters water and soak for overnight.
2. Take a pressure cooker, add soaked kidney beans, 800 milliliters water, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 6 - 7 whistles.
4. Open the lid and remove it from heat.
5. In a blender, add 425 grams tomato, 1 tablespoon green chili, 1 tablespoon ginger and blend it into a puree.
6. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin and stir well.
7. Then, add the blended puree and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1/2 teaspoon turmeric and stir well.
10. Now, add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon cumin powder and mix it well.
11. Add 120 milliliters water and mix it well.
12. Bring it to a boil.
13. Then, add the boiled kidney beans and mix it well.
14. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
15. Open the lid and add 1 teaspoon dry mango powder, 1 teaspoon garam masala and mix it well.
16. Add 1 teaspoon dry fenugreek leaves, 2 tablespoons coriander and mix it well.
17. Cook for 3 - 5 minutes on medium heat.
18. Remove it from heat.
19. Garnish with coriander.
20. Serve hot.

Rajma Palak Curry

Servings - 3 - 4

INGREDIENTS
Tomato - 250 grams
Green chili - 2
Ginger - 1/8 teaspoon
Water - 1.5 litre
Spinach - 300 grams
Oil - 3 tablespoons
Asafoetida - 1/8 teaspoon
Cumin - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Coriander - 1/4 teaspoon
Red chili - 1/4 teaspoon
Salt - 1 teaspoon
Boiled kidney beans - 100 grams