Rajma Chawal

Ingredients:

Boiling rajma

• KIDNEY BEANS 1.5 CUPS / 250 GRAMS
• WATER AS REQUIRED
• SALT A PINCH

Brown onion paste

• OIL 6-7 TBSP
• ONION 3 MEDIUM SIZED (SLICED)
• WATER A SPLASH

Final cooking of rajma

• OIL 2-3 TBSP
• WHOLE SPICES
• CUMIN SEEDS 1 TSP
• BAY LEAF 2 NOS.
• CINNAMON 1 INCH.
• BLACK CARDAMOM 1 NO.
• GINGER GARLIC GREEN CHILLI PASTE 3 TBSP
• TURMERIC POWDER 1/4 TSP
• TOMATO PUREE OF 4 NOS. (FRESH)
• SALT TO TASTE
• POWDERED SPICES
• KASHMIRI RED CHILLI POWDER 1 TBSP
• SPICY RED CHILLI POWDER 1 TBSP
• CORIANDER POWDER 1.5 TBSP
• CUMIN POWDER 1 TSP
• GARAM MASALA 1/2 TSP
• BROWN ONION PASTE
• HOT WATER AS REQUIRED
• SALT IF REQUIRED
• ROASTED KASURI METHI A PINCH
• GARAM MASALA A PINCH
• FRESH CORIANDER A BIG HANDFUL (CHOPPED)

Method:

1. Wash the kidney beans well with water & soak them for 4-5 hours, you can also soak them in hot water for 2 hours.
2. Add the soaked kidney beans into a pressure cooker, pour water upto 1-1.5 inches above the kidney beans, then add salt & put the lid on, switch on the gas flame to high & cook for 7-8 minutes until the first whistle.
3. Then lower the flame to medium low & cook for 2 more whistles for 10-15 minutes then switch off the flame & let the cooker depressurize naturally.
4. Your boiled kidney beans are ready.
5. To make brown onions for brown onion paste, add the oil into a hot handi & once the oil get hot add the onions & fry them over medium flame until they turn golden brown while stirring at regular intervals.
6. Once the onions turn golden brown, transfer them into a sieve & squeeze out the excess oil.
7. Add the fried onions into a mixer grinder jar & add a splash of water, grind the onions into a fine paste & your brown onion paste is ready.
8. Set a handi over high flame & heat it well, then add oil & let the oil heat well too.
9. Once the oil is hot, add all the whole spices & stir them quickly.
10. Further add the ginger garlic chilli paste, stir & cook over medium flame briefly, then add turmeric powder, stir & cook for few seconds.
11. Then add the tomato puree along with salt & all the powdered spices, stir the spices into the puree & add the brown onion paste, stir well & cook the masala well for 10-12 minutes until the oil gets separated.
12. If the masala gets dry, add hot water as required & continue to cook it further.
13. Once the oil gets separated, add the boiled kidney beans along with the water & mix well with the masala & bring it to a boil.
14. Once the rajma comes to a boil, cover it & cook over medium low flame for 20-25 minutes.
15. After cooking the rajma for 20-25 minutes the gravy will thicken up a bit & its colour with get slightly darker too, now to make the gravy even creamier mash the rajma using a ladle gently & continue to cook it for 1-2 minutes.
16. Taste & adjust salt to your preference & add kasuri methi, garam masala, fresh coriander & mix everything well.
17. Your delicious rajma is ready.