Rajma

• 1 cup dry kidney beans
• 5 cups water
• ½ stick kombu
• 1/16 teaspoon hing
• 1 medium onion, chopped
• 1 teaspoon fresh ginger root, grated (omit if Pitta is high)
• 1 tablespoon ghee
• 1 tablespoon cumin seeds
• ¼ teaspoon fennel seeds
• ½ teaspoon turmeric
• 1/8 teaspoon dry ginger powder
• ½ teaspoon sea salt
• 1¼ tablespoon Sucanat (optional)
• 1 tablespoon grated organic orange peel
• 1 teaspoon coriander powder

Put the beans, water, kombu, and hing in the pressure cooker or large saucepan. If pressure cooking, bring to pressure and cook for 30 minutes at 15 pounds pressure. If cooking without pressure cooker, bring beans to boil then lower heat to medium and cover and cook beans until tender: 1½ to 2 hours. (You may need to add extra water when cooking in this slower way.)

Spoon the ghee into a medium-sized skillet and add the cumin and fennel. Warm over medium heat until cumin is lightly browned, about 2 to 3 minutes. Add the turmeric and stir well. Add in the onion and ginger and sauté over low heat until onion is sweet and tender, about 5 minutes. Stir in the cooked beans and cook uncovered over medium heat until most of excess water is gone. Add rest of ingredients, stir well. Cook over medium heat another 5 to 10 minutes.