Rajma – Chawal
Rice: 1 cup washed
Water: 2 cups
Tinned kidney beans or Rajma: (1 tin) - Please note that if you prefer using fresh kidney beans, you need to soak it overnight and then pressure cook it for at least 4 cooker whistles.
Ginger paste or finely chopped fresh ginger: 1 spoon
Red onion: 1
Tomatoes: 1-2 depending on the size
Oil: 1-2 tablespoon
Mustard seeds: 1 spoon
Turmeric: half spoon
Salt: to taste
Chilli powder: to taste
Rajma masala: 2 spoons
Coriander: a handful
The trick in this recipe is to get the best and usual taste of Rajma without going through the elaborate process of grinding ginger/garlic and onion/tomato for a gravy – save yourself some washing up!
Add 2 cups water to 1 cup rice and pressure cook it. Your rice will be perfectly cooked and ready-to-eat in 20 minutes or after 3 whistles on a pressure cooker!
Chop 1 red onion and a tiny piece of fresh ginger or used ginger paste. Heat 1-2 tablespoon of oil and add mustard seeds. Once the seeds splutter, add the chopped onions and ginger.
Simmer the hob. While the onion sautés, chop the tomatoes. When the onions are soft, shiny and transparent, add the chopped tomatoes.
Sprinkle in little salt, turmeric powder and chilli powder. While the gravy cooks, break open the tinned Rajma. Drain the contents in a colander – you don’t want to use the water that’s already in the tin.
Wash the rajma thoroughly and add it to the onion-tomato masala. Add fresh water, some more salt to taste and bring the rajma to boil for 10 minutes on medium flame. Meanwhile, add one spoon of Rajma masala to it.
After boiling the Rajma for some time, simmer it for another 5 minutes. Add another spoon of Rajma masala.
Finally add a big handful of finely chopped coriander to the dish.
Try it with hot rice and ghee and enjoy!
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