Rajma (Kidney Beans Masla)

When I was carrying my kids I used to do this at least twice a week as it is rich in Iron. Sometime ago I brought the dhal which doesn't get cooked even after soaking for 12 hours.. So till brought another batch I almost give up doing Rajma. This is my favourite Whole dhal. Just cook it or mix it with any salad or make gravy for Chapatti

1 1/2 cup kidney beans
Salt as per taste
2 tomatoes
2 Onion
2 Garlic
2 tablespoon oil
1 teaspoon cumin seeds
1 tablespoon coriander powder 
1/4 Gram masala
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
1 tablespoon chopped coriander leaves


Wash and soak the kidney beans in about six cups of water for overnight
Cut the Onion.garlic and tomatoes in small pieces
Heat the kada and add oil
When oil is hot add onion, Garlic and Tomatoes and fry till Onion is translucent and Tomatoes are soft. Switch off the heat and set aside. When it cools down grind to coarse paste
Heat the oil in pressure cooker. When the Oil is hot add cumin seeds. When it start to crackle add grinded paste add turmeric, Chilli powder, Coriander powder and Gram masala.
Stir-fry for 2 to 3 minutes until the oil is separating from the mixture.
Add kidney beans, salt, and three cups of water close the cooker. Cook on medium high heat.
As pressure cooker starts steaming put the weight and turn the heat down to medium and cook for about 20 minutes.
Kidney beans should be soft and tender. Lightly mash the kidney beans while mixing. Adjust salt,  to your taste.
Garnish with chopped coriander leaves