Rajma (Kidney Beans)

Ingredients

• 1 pound dry kidney beans
• Water to cover
• 1/4 teaspoon ground turmeric
• Salt to taste
• 1 tablespoon vegetable oil
• 3 tomatoes, chopped
• 1 onion, minced
• 1 (2 inch) piece fresh ginger, minced
• 2 cloves garlic, minced
• 1 teaspoon cumin seeds
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 1/2 teaspoon red chile powder
• 1/4 teaspoon heeng (asafoetida powder)
• 2 teaspoons curd (plain yogurt)
• 2 sprigs fresh cilantro, leaves finely chopped

Directions

Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse kidney beans.

Combine kidney beans, ground turmeric, and salt in a pressure cooker; add enough water to cover beans. Cover pressure cooker with lid and cook beans according to manufacturer's instructions until tender, about 20 minutes. Release pressure from pressure cooker.

Heat oil in a skillet over medium heat; cook and stir tomatoes, onion, ginger, garlic, and cumin seeds until heated through and fragrant, 2 to 4 minutes.

Mix garam masala, ground coriander, red chile powder, and heeng into tomato mixture; simmer for 2 minutes. Add kidney beans and curd; simmer until heated through, about 5 minutes. Top rajma with cilantro.