Ingredients:
- 1 cup rajma (kidney beans), soaked overnight
- 2 tsp cooking olive oil
- 1 cinnamon stick
- 1 tsp cumin seeds
- 1 bay leaf
- 1 green chili, chopped
- 1 tsp carom seeds
- 1 cup onion, chopped
- 1 tsp ginger paste
- 1/2 cup tomato, chopped
- 1 tsp rajma masala or garam masala
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp salt
- 2 coriander leaves (chopped)
- 2 cups boiled rice
Instructions:
Cook Rajma: bDrain soaked rajma and pressure cook with fresh water for about 20-25 minutes until tender.
Set aside.
Prepare Masala: Heat 2 tsp olive oil in a pan. Add cinnamon stick, cumin seeds, bay leaf, and carom seeds. Let them splutter.
Add chopped onion and sauté until golden brown. Add ginger paste and sauté for another minute.
Add chopped tomatoes, rajma masala, coriander powder, red chili powder, and salt. Cook until tomatoes are soft and the oil starts to separate.
Combine Rajma and Masala: Add the cooked rajma to the masala mixture. Simmer for 10-15 minutes to allow flavors to blend. Add water if needed to achieve desired consistency.
Serve: Garnish with chopped coriander leaves.Serve hot with 2 cups of boiled rice.Enjoy your delicious Rajma Chawal!
