1 cup cooked kidney beans (rajma)
2 cups cooked rice
Salt to taste
2 tsp oil
1 medium sized tomato pureed
1 tsp cumin seeds
1 tsp cumin seeds-coriander seeds powder
1 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp ginger paste
Finely chopped coriander leaves
Heat oil, add cumin seeds. When it splutters, add tomato puree, ginger and dry masala powders. Cook till the oil starts seperating from masala.
Add rajma, cooked rice and salt to it and mix well. Add the water also that was used for cooking rajma. Cook for five minutes on low flame.
Garnish with coriander leaves and serve hot.