JEEVEDA RAJMA MASALA

Soak 1½ cups rajma (kidney beans) for 6-8 hours, then drain. In a pressure cooker, heat 2 tablespoons ghee or oil. Add 2 cloves, 6-7 black peppercorns, 3-4 large cardamoms, 2 green cardamoms and 2 bay leaves and let them crackle. Add 2 green chillies, 3 medium-sized onions (grated) and salt to taste. Cook until golden brown. Add 1½ cups fresh tomato puree and cook for a while. Then add 2 teaspoons red chillies powder, 2 teaspoons turmeric powder, 2 teaspoons coriander powder and 2 tablespoons gingergarlic paste. Add the soaked rajma and 2 tablespoons Jeeveda Rajma Masala. Mix well. Add 4-5 cups water and cook for 4-5 whistles, or until the beans are soft. Let the pressure release naturally. Garnish with kasuri methi (dried fenugreek) leaves and green chillies. Serve with steamed rice or roti.