Rajma Curry Chawal
Prep: 20 MINS
Cook: 40 mins
Yield: 3-4 servings
Method: Covered Pan
INGREDIENTS:
- 1 cup Daawat® Traditional Basmati Rice (1 cup is 250 ml measurement)
- 1 cup rajma (red kidney beans)
- 1½ inch cinnamon stick
- 1-2 bay leaves
- 3 cups water
- 1½ teaspoons garam masala powder divided
- 2 green chilies
- 1-inch ginger piece
- 6-7 garlic cloves
- 3 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 cup onion
- 1½ teaspoon kashmiri red chili powder
- 1½ teaspoon coriander powder
- ¾ teaspoon turmeric powder
- 4 tomatoes medium sized, blanched peeled and pureed
- 1 teaspoon salt (modify as needed)
- ¾ teaspoon sugar (optional)
- 1 teaspoon lemon juice
- 1 teaspoon kasuri methi
- 1 tablespoon butter
Cook:
1. Clean wash and soak kidney beans in enough water for 8-9 hours (or overnight).
2. Add soaked and strained beans in the pressure cooker along with a cinnamon stick, bay leaves, 3 cups of water, and garam masala powder.
3. Pressure cook the rajma beans until tender. Set it aside.
4. Make a coarse paste of green chilies, ginger, and garlic. In a pan, heat oil or ghee (or a mix of both). Add cumin seeds and fry for few seconds.
5. Add finely chopped onions and cook until the onion starts getting golden. Do not over-brown or burn it.
6. Add ground ginger-garlic-chilli paste and cook for 1-2 minutes.
7. Then, add red chilli powder, coriander powder, turmeric powder, and pureed tomatoes and mix.
8. Add salt and cook for high heat for 3-4 minutes. Or until the masala starts leaving the oil.
9. Add the cooked onion tomato masala to the boiled beans and mix. You can add some more water as per the consistency you need.
10. Pressure cook it again with masala gravy for another 2 whistles. Let the pressure come down on own.
11. Finally, add sugar (optional), lemon juice, garam masala powder, kasuri methi, and 1 tablespoon of butter. Mix and cook for 2-3 minutes.
12. Sprinkle some chopped coriander leaves and serve it with plain rice.