The first method is to boil the beans for two minutes, take pan off the heat, cover and allow to stand for two hours. The alternative method is to simply soak the beans in water for eight hours or overnight, placing the pan in the refrigerator, so the beans will not ferment.
Before cooking the beans, regardless of pre-soaking method, drain the soaking liquid and rinse the beans with clean water.
To cook the beans, you can either cook them on the stovetop or use a pressure cooker. For the stovetop method, add three cups of fresh water or broth for each cup of dried beans. The liquid should be about one to two inches above the top of the beans. Bring the beans to a boil and then reduce to a simmer, partially covering the pot. If any foam develops, simply skim it off during the simmering process. Kidney beans generally take about one and one-half hours to become tender using this method. They can also be cooked in a pressure cooker where they take about one-half hour to prepare. Regardless of cooking method, do not add any seasonings that are salty or acidic until after the beans have been cooked. Adding them earlier will make the beans tough and greatly increase the cooking time.
(Source: the world's healthiest foods)
4 cups of cooked rajma (Kidney beans)
2 cups finely chopped onions
2 cups finely chopped tomatoes
2tsp ginger-garlic paste
1 bay leaf
1 small sized cinammon
2tsp corriander powder
1tsp red chilli powder
1/2tsp turmeric powder
salt to taste
cilantro for garnish
Take some oil in a pan and add jeera, bay leaf, cloves and cinnamon. Once done add onions and cook till it turns transparent. Add chopped tomatoes and ginger garlic paste. Add all the powdered massala, some water and allow it to cook for sometime (about 5 mins). Add boiled rajma and salt to taste.
Bring it to boil and simmer the stove. Let it cook for 20 mins and garnish with chopped cilantro.
Serve hot with steamed rice or tortillas.
This is my submission to this week's BSI:Kidney Beans, hosted by Sandhya's Kitchen.