Methi Rajma (Fenugreek Kidney Bean Curry)

Ingredients

• 1.5 cups rajma (red kidney beans), soaked overnight - 5.1 mg iron per 100g cooked (IFCT 2017, Food Code B018, Pulses Table, Mineral & Trace Elements Table)
• 1 cup fresh methi (fenugreek) leaves, finely chopped - 1.93 mg iron per 100g (IFCT 2017, Food Code C006, Green Leafy Vegetables Table)
• 2 medium onions, finely chopped
• 3 tomatoes, pureed
• 5 garlic cloves, minced | 1-inch ginger, grated
• 1 tbsp mustard oil
• 1 tsp cumin seeds, 2 bay leaves, 3 cloves, 1 black cardamom
• 1.5 tsp coriander powder | 1 tsp cumin powder | 1/2 tsp turmeric
• 1 tsp Kashmiri red chilli powder | 1/2 tsp garam masala
• Salt to taste
• Juice of 1 lime + zest - Vitamin C source for iron absorption
• 2 tsp amchur (dry mango powder)

Method

1. 1. Drain soaked rajma. Pressure cook with 3 cups of water and a pinch of salt for 5–6 whistles until completely soft. Reserve 1 cup cooking liquid.
2. 2. Blanch methi leaves in hot water for 2 minutes to reduce bitterness. Squeeze and set aside.
3. 3. Heat mustard oil in a heavy kadhai until smoking point, then reduce to medium. Add bay leaves, cloves, black cardamom and cumin seeds.
4. 4. Add onions and cook for 10–12 minutes on medium heat until deep golden.
5. 5. Add garlic and ginger. Cook for 2–3 minutes. Add all dry spices. Toast for 1 minute.
6. 6. Add tomato puree. Cook on medium-high 12–15 minutes until masala is thick and oil separates fully.
7. 7. Add blanched methi leaves. Stir well. Cook for 3 minutes.
8. 8. Add cooked rajma with reserved cooking liquid. Mash about 1/4 of the beans to thicken the gravy.
9. 9. Simmer uncovered on low heat for 10 minutes. Add garam masala and amchur. Adjust salt.
10. 10. Finish with lime juice and zest off heat.