Rajma Chawal
45-50 minutes
Indian/Indian Fusion
Serves: 4-6
When tender kidney beans meet the mix of aromatic spices like cumin, paprika and garam masala in a rich sauce, you get the delectable North Indian dish of Rajma. Most commonly served with fluffy basmati rice, this dish represents the comfort food that will leave you satisfied and wanting more
Ingredients
1 cup rajma (or canned kidney beans)
2 cups Royal® Basmati Rice
2 medium-sized onions, finely chopped
3 tomatoes, finely chopped
4 cloves garlic, minced
1-inch piece ginger, minced
2 green chilies, slit lengthwise
1 teaspoon cumin seeds
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
Salt to taste
2 tablespoons oil or ghee
Fresh coriander leaves for garnish
Lemon wedges for serving
Preparation
- Rinse the dried rajma under running water.
- Allow the rajma to soak in an ample amount of water overnight or for a minimum of 8 hours.
- After soaking, drain the water from the rajma.
- In an instant pot, add the soaked rajma along with fresh water and salt.
- Cook it under high pressure for about 25-30 minutes. This should be sufficient to ensure that the beans are fully cooked and soft. Set aside (Optional: Only for rehydrating dried Rajma beans).
- Give the Royal® Basmati Rice a thorough rinse under cold running water until the water runs clear.
- In a large pot, bring water to a boil.
- Add the rinsed rice and cook until it’s 80% done. Remove any excess water and set the rice aside.
- Heat oil or ghee in a separate pan.
- Add cumin seeds and let them splutter.
- Add the chopped onions and cook until they acquire a golden-brown color through sautéing.
- Add minced garlic, ginger and green chilies. Sauté for a couple of minutes until the raw smell disappears.
- Add the chopped tomatoes and cook them until they soften and turn mushy.
- Now add all the dry spices – red chili powder, turmeric powder, coriander powder and garam masala powder. Cook until the oil separates from the masala.
- Add the cooked/canned rajma along with its water to the masala. Stir well and let it simmer for 15-20 minutes on low heat. Adjust the consistency of the sauce as per your preference by adding more water if required.
- Serve the hot rajma with the cooked basmati rice.
- Garnish with fresh coriander leaves. Serve with lemon wedges on the side.
- Enjoy your delicious Rajma Chawal!
