Spiced kidney beans

step 1
Wash and soak the rajmah (kidney beans) in water. Next morning discard the water and place beans in a pot with 6 cups of water, fenugreek seeds and broken cardamoms. Bring to a full boil over high heat. Reduce heat once it starts boiling and let the beans simmer for 50 minutes. Meanwhile ground onion and ginger garlic separately.

step 2
Add more water to the simmering rajmah if required at any time. Heat oil in a pan and add bay leaf. let it sizzle. Add ground onion cook until its light peach in colour. Add ground ginger and garlic. Cook further until the colour changes to golden brown. Grind tomatoes, green chillies and cilantro. Add to the onion masala and cook. The taste will be completely different if you add cilantro while cooking tomatoes. At this point add some turmeric and red chilly powder. Cook stirring the masala occasionally for about 2-4 minutes or until the consistency looks smooth and the oil separates. Add salt and the masala to the kidney beans just when they are 90% cooked. Cook further until the gravy thickens and combines well with the rajmah. This can be served with chapatti but rice is the best combination along with some microwave cooked lentil papars (Wafers).