Tasty and quick Rajma masala

  

• Soak 300 grams kidney beans (rajma) in an open vessel for 8 hours;
• Cut 2 onions as in the picture below and sauté in a pressure cooker along with 1 inch cut ginger, and 1 tablespoon cumin seeds;
• Once the onions are cooked, let it cool and blend it into a paste;
• Blend 4 tomatoes into a paste;
• Add the pastes to the pressure cooker along with 1/2 tablespoon turmeric powder and 1 and 1/2 tablespoons red chilli powder;
• Sauté for 5 minutes;
• Add the soaked kidney beans and 1 and a 1/2 cup water to the pressure cooker;
• Add 2 tablespoons Rajma masala powder and salt to taste;
• Close the lid and pressure cook for 6-7 whistles;
• Remove the lid, add 1 tablespoon dried fenugreek leaves and some chopped coriander;
• Serve hot with rice.