Chitra's Rajma

Ingredients

Ingredients:

2-3 cups cooked kidney beans (1 15 oz can or 1 cup dried beans cooked in Instant Pot)
1 tablespoon mild oil such as sunflower
2 Baraka Green Cardamom pods
2 Kandyan Cloves
few Aranya Black Pepper
1 Wild Cinnamon Quill
1 bay leaf or Himalayan Tejpatta leaf
1/4 teaspoon Pragati Turmeric
1 Brooklyn Dehli Dad's Savory Tomato Curry Simmer Sauce*
1-2 teaspoons amchoor powder (green mango powder)
1 teaspoon Madhur Jaggery or brown sugar, optional
salt to taste

For Serving

*If you don't have Dad's Savory Tomato Curry, you can make the sauce from scratch using the following ingredients adding them in the following order:

1 tablespoon mild oil such as sunflower
pinch of asafetida
1 teaspoon Jodhana Cumin seeds
1 medium red onion, chopped
2 cloves garlic minced
1 teaspoon ginger grated
2 green chillies or to taste (can use jalapeno as a sub), minced
1 15 oz can diced tomatoes or 3-4 chopped plum tomatoes – can sub in a few tablespoons of tomato paste with a 1/2 cup of water
1 tablespoon ground Nandini Coriander
1/3 teaspoon Garam Masala
1/4 teaspoon Guntur Sannam Chilli powder or to taste

In a saute pan, heat 1 tablespoon of oil over medium heat. Add the cardamom, cinnamon, clove and bay leaf and fry till they sizzle. Mix in the turmeric powder.
Add Dad's Savory Tomato Curry. Add 1/2 cup of water to the jar and shake it up. Pour the water into the pan. Add the cooked kidney beans and simmer until flavors meld, 5 minutes. Add the amchoor powder, optional jaggery and salt to taste.
Serve over rice or with roti or naan with yogurt and achaar for heat! Garnish with chopped cilantro and sliced onions.

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