Rajma (Pinto or Kidney Bean Curry)
| Yield: | 8 Servings |
| Categories: | Beans, Pressure Cooker |
| 2 | oz | Tamarind, * see note |
| 1 | c | Boiling water |
| 2 | tb | Fresh ginger, (1 1/2" piece) |
| 3 | Cloves garlic | |
| 1/4 | c | Butter, or ghee* |
| 2 | md | Onions, chopped |
| 3/4 | ts | Cumin seed |
| 2 | Pieces cinnamon stick, (1" pieces) | |
| 4 | Black cardamom pods, * see note | |
| 8 | Whole cloves | |
| 1/4 | ts | Peppercorns |
| 2 | lg | Tomatoes, peeled and chopped |
| 1 1/2 | tb | Ground coriander |
| 1 | ts | Ground turmeric |
| 2 | ts | Salt |
| 1/2 | ts | Cayenne |
| 2 1/4 | c | Pinto or kidney beans, or rajma*, soaked |
| 3 | c | Water |
| 3 | tb | Fresh cilantro |
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