Rajma chawal

Ingredients

• 1 cup rajma (red kidney beans), soaked overnight
• 2 onions, finely chopped
• 3 tomatoes, puréed
• 1 tbsp ginger-garlic paste
• 2 green chillies
• 1 tsp cumin seeds
• 1 bay leaf
• 1 tsp coriander powder
• 1 tsp red chilli powder
• ½ tsp turmeric
• 1 tsp garam masala
• 2 tbsp ghee or oil
• Salt to taste
• Coriander to garnish
• Steamed basmati rice to serve

Method

1. Pressure-cook the rajma with salt and 4 cups water until completely soft (6–8 whistles). It must not be undercooked.
2. Heat ghee, add cumin and bay leaf, then the onions, and fry until golden brown.
3. Add ginger-garlic paste and green chillies, then the tomato purée and powdered spices. Cook until oil separates.
4. Add the rajma with its water. Mash a few beans to thicken the gravy.
5. Simmer for 20–30 minutes. Add garam masala and coriander.
6. Serve hot over steamed rice with onion and a wedge of lemon.