Instant Pot Rajma

1 and 1/2 Cup Dry Red Kidney Beans

Overnight soak kidney beans in water. Drain the soaked kidney beans, wash well, drain and set aside.

1 Tbsp Coconut Oil
1 Cup Onion, Chopped

1 Tbsp Garlic, Chopped

1 Tsp Ginger, Chopped

2 Serrano Pepper, Finely Chopped

Asafetida

1/2 Tsp Turmeric Powder

1/2 Tsp Black Pepper Powder

1/2 Tsp Cayenne Pepper

1/2 Tsp Garam Masala

1 Tsp Ground Cumin

1 Tsp Paprika

1 Bay Leaf

1 Cup Tomatoes, Chopped

2 Tsp Salt
2 and 1/2 Cups Water

Press Saute on Instant Pot.

Let the pot get hot for 2 minutes. Add oil, spread using a spatula.

Add onion, garlic, ginger and serrano pepper. Cook for 5 minutes, stirring frequently.

Add asafetida, turmeric powder, black pepper powder, cayenne pepper, garam masala, ground cumin, paprika and bay leaf. Saute for a minute.

Add tomatoes, saute until tomato softens.

Add soaked, washed and drained kidney beans, salt and water.

Close the lid, put the knob on sealing.

Cook on Manual for 25 minutes (make sure the High Pressure light is ON).

Let the pressure release naturally.

Open the lid, mash some of the beans against the sides of the pot with the back of the spatula or use potato mashed to mash.

Cilantro, Chopped, To Garnish
LemonWedges

Add cilantro and mix well. Serve with lemon wedges.

Cook 1 cup of rice with 2 cups of water, that will yield 4 cups of cooked rice. Serve red beans with Rice.

Taste Note: Tastes
Serves: 4
Yields: 5 Cups

Source: veganricha