Rajma Chawal

Serves 4

For Rajma (Red Kidney Beans):

2 cups rajam (red kidney beans), soaked over night

1.5 cups chopped tomatoes

1 tbsp tomato paste

1” ginger

3 cloves garlic

1 red onion, chopped

2 tsp cumin seeds

2 tsp kashmiri red chili powder

1 tsp turmeric powder

2 tsp coriander-cumin powder

2 tsp garam masala

2 tbsp ghee

2 tbsp cilantro, chopped

Salt to taste

In a pressure cooker, add soaked red kidney beans with 4-5 cups of water and pinch of salt. Stir and cook on high for 3-4 whistles. Drain the rajma and reserve the water.

Coarsley ground ginger and garlic in mortar and pestle. Set aside.

Heat ghee in a sauce pan on medium-high heat. Add cumin seeds. Once the cumin seeds start to crackle add grounded ginger and garlic. Stir and sautee until fragrant. Do not burn ginger and garlic.

Add onions and sautee until golden brown. Add turmeric, kashmiri red chili powder, coriander-cuming powder and mix well.

Add tomato paste and chopped tomatoes. Add salt and mix. Cook until the ghee separates and tomatoes are cooked.

Add the rajma with reserved water, garam masala and 1 tbsp of cilantro. Turn the heat to low and simmer for 10-15 minutes, stiring occasionally. Garnish with the rest of the cilantro and serve with rice.

For Chawal (Rice):

1 cup uncooked brown rice, well rinsed

5 cups water

1 tbsp of ghee

2 tbsp cumin seeds

1” cinnamon stick

2-3 dry red chilies

2-3 cloves

Salt to taste

Rinse the rice uner cold water until water runs clear. Set aside.

Bring water to a boil. Stirn in the rice and boil for 25-30 minutes. Cook until al dente.

Drain the rice and set aside.

Heat ghee in a pan on medium-high heat. Add cinnamon stick, cloves and dry red chilies. Cook for 10 seconds.

Add cumin seeds and stir. Once the cumin seeds start to crackle add rice and salt. Turn off the heat and mix using a fork. Serve with Rajma.