Rajma Chawal

How to Prepare

1. Rinse and soak the kidney beans in water for 8-10 hours or overnight.
2. Drain the soaked beans and pressure cook with 6 cups of water and a pinch of salt for 20-25 minutes or until soft.
3. Heat 4 tablespoons of oil in a large pot over medium heat.
4. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
5. Add finely chopped onions (4 large) and sauté until golden brown.
6. Add 2 tablespoons of ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
7. Add 6 chopped tomatoes or tomato puree and cook until the mixture becomes mushy and oil starts separating.
8. Add 2 teaspoons of turmeric powder
9. 3 teaspoons of red chili powder
10. 3 teaspoons of coriander powder
11. 2 teaspoons of garam masala, and salt to taste. Mix well.
12. Add the cooked kidney beans along with the water they were cooked in. Adjust consistency by adding more water if needed.
13. Simmer the rajma on low heat for 20-30 minutes, stirring occasionally, to let the flavors meld.
14. Garnish with chopped coriander leaves.
15. For the rice, rinse 10 cups of basmati rice until the water runs clear.
16. In a large pot, bring 20 cups of water to a boil, add a pinch of salt and 2 tablespoons of oil.
17. Add the rinsed rice and cook until 90% done (about 10-12 minutes).
18. Drain the rice and let it rest for 5 minutes.
19. Serve hot rajma with steamed rice.