1.5 cups kidney beans
2 Tbsp ghee
2 Tbsp oil
¼ tsp hing
1 tsp cumin seeds
Whole spices:
1 cinnamon stick
4 cloves
2 green cardamom
1 large cardamom
1 tsp peppercorns
2 bay leaves
1 cup onions, chopped
1 Tbsp ginger, chopped
1 Tbsp garlic, chopped
1 tsp green chilis
1 tsp kashmiri chili
½ tsp turmeric
1 tsp coriander powder
1 tsp cumin powder
1 tsp tomato paste
1 cup tomato puree
Salt to taste
4 cups warm water
½ tsp sugar
1 tsp mango powder
1 tbsp kasoori methi
1 tsp garam masala
Garnish with cilantro, ghee and julienned ginger
Method:
Rinse and soak kidney beans for 8 hours or overnight
Heat ghee and oil in Instant Pot and add hing, cumin seeds, bay leaves
Add other whole spices to pouch
Add onions, ginger, garlic, green chili and saute until light brown
Add kashmiri mirch, turmeric, coriander powder and cumin powder, stir
Add tomato pure and tomatoes, saute for a few minutes until oil leaves side of pan
Add drained beans, 1.5 tsp salt and 4 cups of hot water
Add whole spice pouch to Instant Pot
Set on pressure cook more for 15 minutes and let pressure come down by itself after
Open lid and take out spice bag + bay leaves
Mash down rajma with back of a ladle to create a thicker consistency
Add sugar, mango powder, kasoori methi and garam masala and mix
Serve hot and garnish with cilantro and julienned ginger, enjoy!