Rajma Chawal
 
 
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Ingredients
  • Red kidney beans : ⅔ cup, soaked overnight (soaking part is optional)
  • 3-4 cloves
  • 2-3 small cinnamon stick pieces
  • 2-3 bay leaves
  • 1 tsp oil
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ cup finely chopped onions
  • 1 tbsp ginger-garlic paste
  • 1 cup chopped tomatoes
  • Salt to taste
Instructions
  1. Wash the kidney beans. Put them in a pressure cooker with generous amount of salt. If beans have been soaked over night then you probably need the cooker to give 4-5 whistles otherwise 9-10 whistles. Do check it to make sure if the beans are properly done or not.
  2. Now in a pan, add oil. Add cloves, cinnamon sticks and bay leaves and let them cook for a minute or two. Add the finely chopped onions and saute them till onions get light golden brown.
  3. Add ginger garlic paste. Mix it all up and cook it for a minute. Add chopped tomatoes, turmeric powder, cumin powder, coriander powder and saute it till tomatoes become soft.
  4. Add boiled rajma to it with salt and the left over water from boiled kidney beans. In case you feel the gravy is less, you can add some water. Cover it and let it simmer it for 20-30 minutes.
  5. Serve it hot with hot rice and cold chilled yogurt.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/rajma-chawal/