Ingredients:
- 1 cup Rajma (kidney beans)
- 1 ½ cups rice (Basmati or any preferred rice)
- 2 tablespoons oil or ghee
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- Salt to taste
- Fresh coriander leaves (for garnish)
Instructions:
- Soak the Rajma:
Rinse the rajma thoroughly and soak it in plenty of water for at least 6-8 hours or overnight. This helps soften the beans and reduce cooking time. - Cook the Rajma:
Drain the soaked rajma and add it to a pressure cooker. Add enough water to cover the beans and cook them on high heat for 4-5 whistles. After the pressure cooker cools down, check if the beans are soft. If not, cook for a few more minutes. - Prepare the Rice:
While the rajma is cooking, rinse the rice thoroughly and cook it in a separate pot with 2 ½ cups of water. Once cooked, fluff the rice with a fork and set aside. - Prepare the Masala for Rajma:
In a large pan, heat oil or ghee. Add cumin seeds and let them splutter. Add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and sauté for another 2 minutes until fragrant. - Add Tomatoes and Spices:
Add the chopped tomatoes, green chilies, turmeric, red chili powder, garam masala, coriander powder, and salt. Cook the masala until the tomatoes soften and the oil separates from the mixture, around 5-7 minutes. - Combine Rajma with the Masala:
Once the rajma is cooked and soft, add it to the pan with the masala. Mix well, and cook for 10-15 minutes, allowing the beans to absorb the flavors. If the curry looks too thick, add a little water to adjust the consistency. - Garnish and Serve:
Garnish with fresh coriander leaves. Serve hot rajma with steaming rice (chawal) on the side.
Enjoy your delicious and hearty Rajma Chawal, a beloved comfort food perfect for any occasion!