Red Kidney Beans Curry (Rajma Masala)

 Ingredient
2  cups) red kidney beans soaked overnight
4  cups water
2  medium onions finely chopped
1  tablespoons each of finely chopped ginger and garlic
1/2  teaspoons each of asafoetida and turmeric powders
1  teaspoons) cumin seeds
2  teaspoons red chilli powder
2  big tomatoes finely chopped
1  teaspoons each of hot spice mix (garam masala) and cumin powders
2  tablespoons coriander powder
3  tablespoons oil
salt to taste
finely chopped coriander leaves for garnishing

Recipe:

• Drain the soaked red kidney beans and wash them well.
• Place them in a pressure cooker (for speedy cooking). 
• Add the water and some salt.
• Close the cooker and cook on high level. After one whistle, cook on low level for about 10  minutes or till the beans are soft.
• Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. 
• Add the bay leaves (optional), asafoetida and chopped ginger-garlic. 
• Fry briefly. Add the chopped onions and fry till they are golden brown.
• Add all the spice powders except hot spice mix. Add the chopped tomatoes.
• Fry till the oil separates.
• Add the cooked red kidney beans along with its stock, sprinkle salt, mix well and cook on medium level for about 15  minutes.
•  Add the hot spice mix. 
• Cover and cook on medium level for about 5  minutes.
•   Garnish with finely chopped coriander leaves. 
• Enjoy the taste.