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Rajma North Indian Red Bean Masala Stew Pressure Cooker

Rajma North Indian Red Bean Masala Stew Pressure Cooker
Ingredients
SERVES 4 – Cooker: 5- to 7-quart – Time: 12 minutes at HIGH pressure
- 1½ cups dried red kidney beans or rajma beans, soaked using the Overnight Method, adding pinch baking soda to the water, and drained
- 2 bay leaves
- 4½ cups water
- 3 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 (2-finger) pinch asafoetida
- 1 (2-inch) piece fresh ginger, peeled and minced
- 1 (15-ounce) can peeled whole tomatoes in juice, crushed by hand
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon red chili or chile powder or ½ teaspoon red pepper flakes
- 1 heaping tablespoon ghee
- ¼ cup chopped fresh cilantro
- 4 cups cooked white or brown basmati rice, for serving
- ½ cup thinly sliced green onions or lemon wedges, for garnish (optional)
Method
- In a 5- to 7-quart pressure cooker, combine the drained soaked beans and bay leaves with 4½ cups water
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 12 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 12 minutes
- Be careful of the steam as you remove the lid
- The beans will look cracked
- Drain in a colander over a bowl to reserve the cooking liquid
- Discard the bay leaves
- Place the beans back in the pot
- Set the beans and liquid aside
- In a large skillet over medium-high heat, heat the oil and cumin seeds
- When the seeds change color, stir in the asafoetida and ginger to warm
- Stir in the tomato pulp and juice
- Add the coriander, garam masala, and chili powder
- Cook, stirring, over medium heat until you see some oil collect around the side of the pan
- Add about ½ cup of the beans and, with a large spoon, mash half the beans against the side of the pot
- Add the contents of the skillet to the rest of the beans in the pot
- You can adjust the consistency of the beans by adding as much of the reserved cooking water as you like
- Stir in a few big pinches sea salt to taste, the ghee, and cilantro
- The ghee will enhance the flavor of the spices
- Over medium heat, bring to a boil, then reduce the heat to a simmer
- Simmer, uncovered, for 10 minutes to thicken the gravy
- Serve ladled over cooked rice sprinkled with the green onions or with lemon wedges
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