Sri Lankan Red Beans Curry

Ingredients

1 cup large Kidney Beans (red preferred)

1 inch Ginger, grated

2 cloves Garlic, grated

1 Onion, roughly chopped

1 Tomato, pureed

1 teaspoon Turmeric powder

1 teaspoon Cumin powder, roasted

1 teaspoon Garam masala powder

4 Cardamom pods, powdered

1 tablespoon Butter

2 sprig Coriander leaves (Dhania), chopped

1 teaspoon Cooking oil

Salt, to taste

Directions for Sri Lankan Kidney Beans Recipe

To begin making the recipe, we will first soak the beans immersed completely in water for about 8 to 10 hours.

Make a paste of the onion, ginger and garlic. Keep aside.

Heat a teaspoon of oil on medium heat in the rice cooker pan; add the onion, garlic and ginger paste and saute for 3 to 4 minutes until the raw smell goes away and the mixture changes color. Stir in the tomatoes, the turmeric powder, cumin powder, garam masala powder, cardamom powder. Saute for another couple of minutes and then add in the soaked rajma along with its water. Add any additional water if required. There should enough water such that the water level is at least 2 inches above the beans.

Cover the cooker, place the weight on and cook on high heat until you hear 6 to 8 whistles. After 6 to 8 whistles, turn the heat to low and simmer for another 15 minutes and then turn off the heat. Allow the cooker to rest and release its pressure naturally. The beans will continue to cook in the cooker if there is pressure inside.

Once the pressure has released, open the cooker. The beans should be now cooked completely. If you press the rajma between your fingers it will get mashed easily. If you find the bean is still firm, you need to cook it for a little longer. This happens when your bean has aged and hence takes a longer time to cook.

Once the beans Masala is cooked, check the salt and spice levels and adjust to suit your taste. Stir in the chopped coriander leaves.

Serve with steamed hot rice making the meal wholesome and nutritious.