Rajma chawal
(Kidney beans curry with rice)
Rajma is known for its high protein content which makes this curry healthier. This combination is most loved in India, especially in North india. This includes few blended ingredients and few spices to enhance it. I do relish this one. “Ghar ke bane rajma chawal ki baat hi kuch alag hoti hai”. Specially it taste amazing when served hot with plain cooked basmati rice.

Ingredients

Rajma-2 cups
Tomatoes -2 ( Medium size)
Onion – 2 (Medium size)
Ginger garlic chilly paste 1tbsp ( 4garlic pods,small size ginger and 2 green chillies)
Cumin seeds-1 tsp
Cloves -2
Pepper-3
Bay leaf-1
Coriander leaves – Handful
Lemon juice -1 tsp
Salt

Spices

Turmeric powder -1/4 tsp
Asafoetida – A pinch
Kashmiri chilly powder -1 tsp
Normal chilly powder -1 tsp
Coriander powder -1tbsp
Cumin powder -1/2 tsp
Garam masala-1/2 tsp

Method

* Rinse and soak rajma (kidney beans) in enough water for 7-8 hours, preferably overnight. (I had taken 2 cup of rajma)

*After hours of soaking, drain the water from rajma, wash well and pressure cook it with 3.5 cups water, 1 small cinnamon stick and salt. Initially cook on high flame for  3 whistle then gradually reduce the flame to medium and cook for 10 minutes. Once done keep this aside.

*Meanwhile, boil tomatoes in enough water for 10 min in medium flame. Once cooled down, blend and make puree. Keep aside.

* In a pan, add oil and once heated splutter cumin seeds, followed by bay leaf, pepper and cloves. Add pinch of asafoetida and further ginger garlic chilly paste. Cook in medium flame for a minute.

*Add onion paste, mix well and cook for 5 minutes is medium flame until these are cooked well.

* Further add tomato puree, add little salt( be careful as we had already added while cooking rajma too), mix well and cook in medium flame for 5-8 minutes until oil appears on top and cooked well, stir occasionally.

* Add all the spices, mix well and saute well for a minute in low flame.

* Now finally add the cooked rajma with stock water, mix well and add salt if needed. Mash few of the rajma over bottom (Helps in thickening gravy), now close the lid and cook well for about 5 minutes in medium flame.

* Add 1 tsp of lemon juice (optional), mix well and add coriander leaves. Turn off the flame.

* Garnish it with some butter and serve hot!!