By Vidushi Singh
Rajma chawal is a simple yet delicious meal. Rajma is rich and iron and protein when it is combined with rice it is a great source of carbohydrates.
1 cup red kidney beans ( rajma) 2 onions (finely chopped) 6 cloves of garlic (chopped) 1 tbsp ginger (grated) 2 green chilies (finely chopped) 2 tomatoes (grated) 1 tbsp coriander leaves (finely chopped) 1 tsp red chili powder 1/2 tsp turmeric powder 1 tsp black pepper 1 tsp coriander powder 1 tsp garam masala Salt to taste 1 tsp butter 1 tbsp oil
After washing, soak the rajma for 6 to 8 hours, overnight. Now take a pan add the soaked Rajma in a pan with 3 cups of water salt.
The rajma should be soft and tender after 20 to 30 minutes of cooking. Now gather all the spices.
In a small bowl along with the salt, combine pepper, cumin, turmeric, and coriander powder.
Heat a kadai add oil, cook the pinions golden brown. Stir in the garlic and green chill, and cook for one minute.
Next, add the spice mixture from the bowl along with the ginger and tomatoes. Sauté for 7-8 minutes or until combination starts to release oil.
Add one cup of water, butter, and the cooked rajma. Cook it on a low burner for 30 minutes.
Rajma grows tastier as it cooks for a longer period of time because all the spices are incorporated.
Now Mash a tablespoon of Rajma now using a ladle. This will make the gravy thicker.
Adjust water in the gravy accordingly. Let it to simmer for five minutes over a low temperature with the lid open.
Place it in a serving bowl and top it with fresh coriander and onion, Serve hot with steamed rice.