Crafting Rajma Chawal
Pressure cook soaked rajma with salt and whole spices until soft (4-5 whistles).
Heat oil in a pot; add cumin, bay leaf, and cardamom. Sauté onions until golden. Add ginger-garlic paste and chilies; cook briefly, then stir in tomato puree and dry spices. Fry until oil separates. Mix in cooked rajma with its water; simmer 20-25 minutes for thick gravy. Crush some beans for creaminess; finish with garam masala.
Separately, boil rice with salt until fluffy; drain excess water.
Serving Tips
Serve hot rajma over rice with a side of yogurt or pickle. Garnish with coriander.
Ingredients
• 1 cup dried red kidney beans (rajma), soaked overnight
• 1 cup basmati rice, rinsed
• 2 large onions, finely chopped
• 2-3 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2-3 green chilies, slit
• Whole spices: 1 tsp cumin seeds, 1 bay leaf, 1 black cardamom, 1-inch cinnamon
• 1 tsp each: turmeric, red chili powder, coriander powder
• ½ tsp garam masala
• 2 tbsp oil or ghee
• Salt to taste
• Fresh coriander and ginger juliennes for garnish