Rajma Chawl

• total time: 1 hour 15 minutes

Ingredients

2 cups @Tilda UK basmati rice

3 1/2 cups hot water

400g cooked kidney beans

1 large blended onion

100ml tomato pasatta

1 tbsp garlic ginger paste

2 dried red chillis

2 green chillis

2 tsp cumin seeds

1 tsp red chilli powder

1 tsp garam masala

1 tsp coriander powder

1 tsp turmeric

1 tsp dried fenugreek

Chopped coriander

350ml water

Salt to taste

Directions

Begin by soaking the rice for 15 minutes in water and wash till the starchy water runs clear.

Next saute 1 tsp of cumin seeds in a pan and add the soaked rice. Add the hot water, season with some salt and stir.

Cook the rice on a medium flame till there is no water left and then leave it off the heat with the lid on for a further 25 minutes for the all important “dhum”.

For the rajma saute 1 tsp of cumin seeds, red chillis and then add the garlic ginger paste.

Add the onions and once they brown add the; tomato pasatta, turmeric, chilli powder, coriander powder, garam masala and dried fenugreek leaves. Cook for 5 minutes

Add the cooked kidney beans, water and cook for 20 minutes on a low-medium heat.

Mix well, add the coriander and cook for another 10 minutes.

Enjoy with the fluffy and fragrant jeera rice and with some chutney drenched onions.