### Rajma Recipe: Simple North Indian Style No Onion No Garlic Kidney Beans Curry (Satvik)
Rajma, also known as kidney beans curry, is a cherished dish in North Indian food, famous for its rich taste and comforting essence. This specific recipe is a satvik variation, indicating it is made without onion and garlic, rendering it suitable for those adhering to Jain dietary guidelines or anyone seeking a lighter, nourishing meal.
#### Ingredients
– 1 cup kidney beans (rajma), soaked overnight
– 2 large tomatoes, blended
– 1 teaspoon ginger, grated
– 1-2 green chilies, slit (adjust to your preference)
– 1 teaspoon cumin seeds
– 1/4 teaspoon asafoetida (hing)
– 1 teaspoon coriander powder
– 1/2 teaspoon cumin powder
– 1/2 teaspoon garam masala
– Salt to taste
– 2 tablespoons cooking oil or ghee
– Fresh coriander leaves for garnishing
– Water as required
#### Instructions
1. **Soak the Kidney Beans**: Thoroughly rinse the kidney beans and soak them in water for a minimum of 8 hours or overnight. This softens the beans and decreases cooking time.
2. **Cook the Kidney Beans**: Drain the soaked beans and place them in a pressure cooker. Add sufficient water to cover the beans and a pinch of salt. Cook for about 3-4 whistles or until the beans are soft. Set aside.
3. **Prepare the Tomato Puree**: While the beans are cooking, blend the tomatoes into a smooth puree. Ensure the tomatoes are ripe, avoiding overly sour ones for optimal flavor.
4. **Make the Curry Base**: In a pan, heat the oil or ghee over medium heat. Add cumin seeds and let them crackle. Then, incorporate a pinch of asafoetida, grated ginger, and slit green chilies. Sauté for a minute until aromatic.
5. **Add Tomato Puree**: Pour in the tomato puree and cook for approximately 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.
6. **Spice it Up**: Mix in coriander powder, cumin powder, and salt to taste. Stir well and let it cook for an additional 2-3 minutes.
7. **Combine with Kidney Beans**: Stir in the cooked kidney beans along with some of the cooking liquid to reach your desired consistency. Mix well and let it simmer for another 10 minutes, allowing the flavors to blend.
8. **Finish with Garam Masala**: Sprinkle garam masala over the curry, mix gently, and continue cooking for another 2 minutes.
9. **Garnish and Serve**: Top with freshly chopped coriander leaves. Serve hot with steamed rice, jeera rice, or naan/roti.
#### Conclusion
This satvik rajma recipe is not only straightforward to make but also brimming with flavor and nourishment. The creamy consistency of the kidney beans combined with the smooth tomato puree forms a delightful curry that is ideal for any meal. Enjoy this comforting dish alongside your preferred accompaniments, and savor the authentic flavors of North Indian cuisine without the use of onion and garlic.