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Rajma Pakistani Bean dish

Serves 2 or 4 if served with side of rice
1 can red kidney beans
1 can borlotti beans
1 tsp of cumin seeds
1 tbsp ghee or your chosen oil
1 sliced onion
2 gloves of finely chopped garlic
1/2 tsp grated fresh ginger
Fresh chilli to taste
1 tsp Garam Masala
1 tsp ground coriander
1/2 tsp ground turmeric (and fresh if desired)

1 can tomatoes

Brown basmati rice (or rice of your choice)
(Soak and semi-germinate dried beans if time) Drain 1 can red kidney beans (I use borlotti as well). Mash about half in a bowl with a fork until mushy.

Fry 1 teaspoon of cumin seeds in ghee or your chosen oil until they jump.

Add 1 sliced onion, 2 gloves of finely chopped garlic, 1/2 teasp grated fresh ginger, and some fresh chilli to taste. Cook stirring for a few minutes.

Add 1 teasp garam masala, 1 teasp ground coriander, and 1/2 teasp ground turmeric (I usually grate some fresh in as well). Keep stirring and fry for another few minutes.

Add 1 can tomatoes (or 3 or 4 fresh, sometimes I use both). Cook for 5 mins stirring occasionally.

Add all the beans in and stir well. Add some water if it looks too dry. Bring to the boil and season with salt to taste. Cook for about 20 mins or so to let flavours blend.

Serve with freshly chopped coriander leaves. Sometimes I serve with brown basmati rice.