Rajma Masala is a wholesome and delicious family meal. Great for diabetics, vegan friendly and gluten free, this meal has something for everyone.
Wash and soak 1 cup kidney beans in 6 cups water overnight
Heat pressure cooker on a medium-low flame and add oil. When the oil is hot, add the cumin seeds.
When cumin seeds start to crackle and brown, add the onions and fry on medium heat, stirring constantly until they start to change color.
Decrease to medium-low, add ginger paste and garlic paste and fry until masala is light golden.
Add tomato puree, fry until oil separates.
Add salt, red chili powder, turmeric and coriander. Fry for about 15 seconds or so, stirring to keep the dry spices from burning. If they start to stick, immediately move on to the next step.
Add the kidney beans with the water that they soaked in and a whole green chili. Stir to incorporate. Pressure cook on medium heat until kidney beans are cooked through. (Cooking time will vary based on the altitude of the area you live in. In Islamabad, it takes about 30 minutes.)
Add more water as needed for the gravy. For rice, my family prefers a looser curry with more gravy and with roti, we prefer a thicker gravy with less water.
Increase flame to bring to a boil, then simmer for five minutes or so to let the flavors infuse.
Taste masala. If desired, add chat masala and/or garam masala for some spiciness and heat. My family typically doesn't need this, but if you want to go for something more "chat patta," give it a try.
Garnish with coriander leaves and serve.
If using canned beans, do not soak beans and do not use a pressure cooker. Using a regular saucepan or pot, start from step 2. Add the beans in where it says to in the recipe, but instead of pressure cooking them, just gently fry them a bit with the masala for 30 seconds or so, then add as much water as you need for the gravy. Stir to incorporate, cover it up, bring it to a boil, then reduce to a simmer for five minutes or so to let the flavors infuse.