Recipe 1 : Rajma Curry Makes: 4 servings Ingredients 1 cup Rajma/Red Kidney Beans (soaked overnight/8 hours) 1 teaspoon grated

ginger 1/2 cup freshly pureed tomatoes 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 teaspoon roasted cumin powder 1 teaspoon garam masala powder 1/2 teaspoon cardamom powder 1 tablespoon butter 2 tablespoons chopped coriander leaves 1 teaspoon oil salt to taste Method Cook the soaked rajma in about 3 cups of water in a pot or a pressure cooker until the rajma along with salt is soft, tender and cooked. Takes about 30 to 45 minutes, depending on the age of the beans. Heat oil to a heavy bottomed pan, add cumin seeds and chopped ginger; allow them to crackle for a few seconds. Stir in tomatoes, turmeric powder, cumin powder, garam masala powder, cardamom powder and saut until tomatoes begin to start bubbling; about 2 to 3 minutes. Stir in the cooked rajma , an additional cup water and butter and simmer for about 30 minutes. The longer you simmer the more the spices get into the rajma and the tastier it gets. You can alter the consistency of the gravy by adding more or less water. Finally garnish with coriander leaves and serve hot with steamed rice.

Recipe 2

1 cup Kidney beans (or use canned to make it even quicker) 1 onion, finely chopped (I used Red onions) 2-3 tomatoes, chopped 1 tsp fennel seeds (or use cumin) About 1 inch ginger, peeled and grated 1-2 green chillies thinly sliced (or as per taste) 1/4 tsp turmeric powder 1 tbsp cumin-coriander powder 1 tbsp amchur powder (dry mango powder) (or use lemon juice) Salt to taste Cilantro and finely chopped onions for garnish For the spice bag 3-4 cloves 2-3 whole green cardamoms 1 inch cinnamon stick 1 bay leaf 4-5 black pepper Method

1
Soak the kidney beans overnight. Of course you can use store bought canned beans. Make sure to drain them well and rinse in cold water before using them.

2
Before cooking the kidney beans, make a spice bag by packing the spices in the "spice bag" section of the ingredients list in a cheesecloth, tie it up and drop it in the water along with kidney beans.

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Once cooked, removed the spice bag and discard. I use Pressure Cooker and it takes about 10-12 minutes for it cook. While that's cooking I prepare the gravy. You can finish the complete dish within 15-20 minutes.

4
Meanwhile in a skillet, add 1 tsp of oil (for the traditional Punjab richness, add Ghee instead), saute the fennel seeds, onions, chilli and ginger along with little salt.

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Once soft add the spice powders and saute for few more seconds.

6
Add the tomatoes.

7
Add little water and Cook until tomatoes are soft.

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Add the kidney beans along with cooking water.

9
Cook for another 2-3 minutes. Taste and season if needed. You can add more water depending on the consistency you like. Break down some of the kidney beans to thicken the gravy.

The traditional way is to enjoy it with plain rice. You can also serve it along with chapathi, roti, naan or any pulav if desired. I like to garnish it with finely chopped red onions and cilantro.