Rajma Chawal

Ingredients

• 1 cup Rajma (Kidney Beans), soaked overnight (at least 8-10 hours)
• 3 cups Water (for cooking rajma)
• 1/2 tsp Turmeric Powder
• Salt to taste
• 2 tbsp Ghee or Oil
• 1 tsp Cumin Seeds
• 1 large Onion, finely chopped
• 1 tbsp Ginger-Garlic Paste
• 2-3 Green Chillies, slit
• 2 large Tomatoes, pureed or finely chopped
• 1 tsp Coriander Powder
• 1/2 tsp Red Chilli Powder (adjust to taste)
• 1/2 tsp Garam Masala
• 1/4 tsp Dry Mango Powder (Amchur)
• 1/4 tsp Kasuri Methi (Dried Fenugreek Leaves), crushed
• Fresh Coriander Leaves, chopped (for garnish)
• For Chawal (Rice):
• 2 cups Basmati Rice
• 4 cups Water
• 1 tsp Salt

Instructions

1. 1

   Cook the Rajma: Drain the soaked Rajma and rinse thoroughly. In a pressure cooker, add the rajma, 3 cups fresh water, and a pinch of salt. Cook for 8-10 whistles on high heat, then reduce to low and cook for another 15-20 minutes until the rajma is very soft and easily mashable. Let the pressure release naturally.

2. 2

   Prepare the Gravy Base: Heat ghee or oil in a large heavy-bottomed pan or kadai. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until golden brown. Then add ginger-garlic paste and green chillies, sauté for 1-2 minutes until aromatic.

3. 3

   Add Tomatoes and Spices: Add tomato puree or finely chopped tomatoes to the pan. Cook, stirring occasionally, until the tomatoes soften and the oil starts to separate from the mixture (approx. 8-10 minutes). Add coriander powder, red chilli powder, turmeric powder, and salt. Mix well and cook for another 2-3 minutes.

4. 4

   Combine Rajma with Gravy: Add the cooked rajma (along with its cooking water) to the gravy. Mix well. Mash a few rajma beans lightly with the back of a spoon to thicken the gravy. Add garam masala, amchur powder, and crushed kasuri methi. Bring the curry to a gentle simmer and cook for at least 15-20 minutes on low heat, allowing the flavors to meld beautifully. Adjust consistency by adding more hot water if needed.

5. 5

   Cook the Rice (Chawal): While the rajma simmers, wash the basmati rice thoroughly. In a pot, bring 4 cups of water to a boil with 1 tsp salt. Add the washed rice, cover, and cook on low heat until all the water is absorbed and the rice is fluffy (approx. 15-20 minutes).

6. 6

   Serve: Garnish the hot Rajma with fresh chopped coriander leaves. Serve immediately with the freshly cooked fluffy Basmati Chawal, a side of sliced onions, and a squeeze of lime.