RAJMA CHAWAL

Rajma
Ingredients:
2 cups red kidney beans(Rajma) soaked overnight
1.5 tsp salt or to taste
3 tbsp refined oil
1 tsp cumin seeds
2 medium sized finely chopped onions
1 inch piece ginger finely chopped

6-8 cloves garlic
1 green chili finely chopped
3 medium tomatoes pureed
1 tsp coriander powder
1 tsp rajma masala or garam masala
1/4 tsp red chilli powder (degi mirch)

Method:

1.Pressure cook rajma with five cups of water and salt till totally cooked and soft.

2. Heat oil in a deep pan. Add umin seeds and onion (you can grate the onion if you wish). Add ginger and garlic and continue to sauté till the mixture turns golden.

3. Add chopped chilis and tomato puree, mix and continue to cook. Add coriander powder, red chilli powder,rajma  masala  and cook till the oil leaves the masala. 

3.Add rajma along with the cooking liquour and mix. Adjust salt . Lower the heat and simmer for about fifteen to twenty minutes on low heat. Serve hot with steamed jeera rice.

Chawal (Jeera Rice) :

Ingredients:

2 cups basmati rice soaked for 15 mins.

1 tsp cumin seeds

1 tbsp refined oil

4 cups water

1tsp salt or to taste

Method:

1. Heat oil in a big vessel add cumin seeds.

2.When it starts to change the colour add water and bring the water to a boil.

3.Now add soaked rice and salt and cook with a lid on a low flame stirring occasionally till there is any  water remaining in the vessel. Turn off the gas and let it be under cover at least for 5 minutes before you serve it.