Rajma Chawal

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup kidney beans (rajma), soaked overnight
• •2 cups water
• •1 tablespoon oil
• •1 teaspoon cumin seeds
• •1 large onion, finely chopped
• •1 tablespoon ginger-garlic paste
• •2 green chilies, finely chopped
• •2 medium tomatoes, pureed
• •1 teaspoon red chili powder
• •1 teaspoon coriander powder
• •1/2 teaspoon garam masala
• •Salt to taste
• •2 cups cooked basmati rice
• •Fresh cilantro for garnish
• •Lemon wedges for serving

Instructions

1. 1

   Drain the soaked kidney beans and rinse them under cold water.

2. 2

   In a pressure cooker, heat oil over medium heat and add cumin seeds. Let them splutter.

3. 3

   Add the chopped onion and sauté until golden brown, about 5-7 minutes.

4. 4

   Stir in the ginger-garlic paste and green chilies, cooking for another 2 minutes until fragrant.

5. 5

   Pour in the tomato puree and cook until the oil separates from the mixture, about 4-5 minutes.

6. 6

   Add the red chili powder, coriander powder, and salt, stirring well to combine.

7. 7

   Add the drained kidney beans and 2 cups of water; stir everything together.

8. 8

   Close the pressure cooker and cook for about 15-20 minutes, or until the beans are soft and tender. Release the pressure before opening. Garnish with garam masala and fresh cilantro before serving. Pair with cooked basmati rice and lemon wedges.