Rajma Chawal

Rajma Chawal

Prep Time: 10 hrs

Cooking Time: 40 mins

Servings: 4

Ingredients:

2 cups Basmati Rice (steam cooked)

100 gms rajma (kidney beans)

2 onions sliced

4 tomatoes sliced

1 tsp chilli powder

2 tsp coriander powder

½ tsp cumin powder

½ tsp garam masala

½ tsp turmeric powder

2 tsp ginger-garlic paste

½ tsp ajwain (carom seeds)

3 tbsp oil

1 tbsp chopped fresh coriander for garnish

Salt to taste

Method:

1. Soak rajma overnight (7-8 hrs) and cook them in a pressure cooker till they are soft (5-6 whistles).
2. Heat 2 tbsp oil in a pan and onions and cook till they are transparent then add ginger garlic paste and cook till the raw smell is gone then add the tomatoes and cook till they are soft.
3. Add chilli powder, coriander powder, turmeric powder and cumin powder along with little salt and mix well and cook for 2 mins.
4.  Cool the above mixture and blend into a smooth paste.
5. Heat 1 tbsp oil and add ajwain and sauté for 30 secs. Now transfer the gravy paste into the pan and cook till oil separates.
6. Now add the rajma and mix well and adjust the salt. Add the water left in the cooker to the desired consistency and cover and cook for 4-5 mins then add the garam masala and cook for another 2 mins.
7. Remove and garnish with chopped coriander and serve hot with steamed Basmati Rice or roti of your choice.

Co-zy Tips:

1. Add some ghee to rice while cooking as it add to it flavour and aroma and also helps the rice to avoid sticking.
2. Ready to use tomato puree can also be used for this recipe for richer colour and consistency of the gravy.