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Prep 15 mins

Cook 35 - 40 mins

Serves 4

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INSTRUCTIONS

1. Soak the kidney beans overnight in enough water to cover them completely. Drain and rinse the beans the next morning.
   
   
2. In a pressure cooker, add the soaked kidney beans along with enough water to cover them by about an inch. Add salt to taste and pressure cook for 3-4 whistles or until the beans are cooked and soft.
   
   
3. In a separate pan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until they turn translucent.
   
   
4. Add minced garlic, ginger, and chopped green chili (if using) and sauté for a minute.
   
   
5. Add chopped tomatoes, coriander powder, red chili powder, turmeric powder, and salt to taste. Mix well and cook until the tomatoes are soft and mushy.
   
   
6. Add the cooked kidney beans along with the water they were cooked into the tomato mixture. Mix well and let it simmer for 5-10 minutes.
   
   
7. Meanwhile, rinse the rice in water until the water runs clear. Soak the rice in enough water for 20-30 minutes.
   
   
8. In a separate pot, bring 2 cups of water to a boil. Add the soaked and drained rice and salt to taste. Mix well and let it cook on medium heat until the water has been absorbed and the rice is cooked.
   
   
9. Serve the hot kidney bean curry (rajma) over the cooked rice. Garnish with chopped coriander leaves and serve with a side of raita or plain yogurt.
   
   

Enjoy your delicious Rajma Chawal!