Rajma Chawal

Ingredients

- **1 cup dried kidney beans** (soaked overnight)³⁴

- **1 large onion** (finely chopped)¹²

- **2 medium tomatoes** (pureed)¹²

- **1 tbsp ginger-garlic paste**¹²

- **1 tsp cumin seeds**³²

- **1 tsp turmeric powder**¹²

- **1 tbsp red chili powder** (adjust to taste)¹²

- **1 tsp coriander powder**³²

- **1 tsp garam masala**³²

- **2 tbsp oil/ghee**³²

- **Salt** (to taste)¹²

- **Fresh cilantro** (for garnishing)³²

Directions

### Step-by-Step Instructions

1. **Soak the beans**: Rinse the soaked kidney beans and pressure cook them with 4 cups of water, 1 cinnamon stick, 1 bay leaf, and salt for 4-5 whistles or until tender³⁴.

2. **Prepare the masala**: Heat oil in a pan, add cumin seeds, and let them splutter. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies (if using), and cook until fragrant¹².

3. **Add spices**: Stir in turmeric, red chili powder, and coriander powder. Cook for 1 minute, then add the pureed tomatoes and cook until the oil separates¹².

4. **Combine and simmer**: Add the cooked beans to the masala, along with 2 cups of water. Simmer for 10-15 minutes, stirring occasionally¹².

5. **Finish with tadka**: In a separate pan, heat ghee, add garam masala, and pour it over the rajma. Garnish with fresh cilantro and serve hot with steamed rice³².

### Tips & Serving Suggestions

- **Serving Suggestions**: Pair with jeera rice or plain steamed rice for a complete meal³².

- **Variations**: For a quicker version, use canned kidney beans (rinsed and drained)².

- **Storage**: Refrigerate leftovers in an airtight container for up to 3 days or freeze for longer storage³.

Notes

Serve with onion or pickled onion and a drizzle of ghee. Some recipes also include yogurt and lemon