Name: Rajma Chawal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Ingredients: 200 g Rajma (kidney beans) (soaked overnight); 1 piece Onion (finely chopped); 1 piece Tomato (pureed); 1 tsp Ginger (grated); 2 cloves Garlic (minced); 1 piece Green chili (slit); 1 tsp Cumin seeds (for tempering); 1 tsp Turmeric powder (optional); 1 tsp Red chili powder (optional); 1 tsp Salt (to taste); 4 cups Water (for cooking); 1 cup Rice (for serving); 1 tbsp Coriander leaves (chopped, for garnish)

Instructions

In a pressure cooker, heat a little water and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
Add minced garlic, grated ginger, and slit green chili. Cook for a minute.
Stir in the pureed tomato, turmeric powder, red chili powder, and salt. Cook until the oil separates from the mixture.
Add the soaked rajma and water. Close the lid and pressure cook for about 15-20 minutes or until the rajma is tender.
In a separate pot, cook rice according to package instructions.
Once the rajma is cooked, open the lid and check the consistency. Adjust with water if necessary and simmer for a few minutes.
Garnish with chopped coriander leaves and serve hot with rice.

Tips

Soaking rajma overnight helps in faster cooking.
Adjust spices according to your taste preference.