Rajma Kidney Bean Curry

Rinse and soak the rajma for 8 hours in a lot of water

Discard the water and rinse them well, then pour 2 cups fresh water

Cook them in a pot or pressure cook until soft but not mushy

Puree the tomatoes in a blender jar

Heat a pan with oil and saute cumin and bay leaf until they sizzle

Saute ginger garlic paste until a nice aroma comes out

Saute the tomato puree until the raw smell vanishes

Add the cooked rajma and pour the rajma cooked water (stock)

Cover and simmer on a low flame for 10 to 15 minutes

Check if rajma are done completely; when mashed, they should be soft

Add coriander leaves

Serve with puri, rice, or roti