Rajma chawal- Kidney beans curry recipe

Preparation time : 15- 20 mins ( I din't include the soaking time )
Cook time : 40 mins

Rajma chawal is a comforting and easy dish to prepare. It is very popular and famous veg north- indian main course consisting of red kidney beans in thick gravy of onion and tomato base. Do try this recipe and let me know how it turned out !!!

Ingredients needed :

Rajma/ kidney beans - 1/3 cup
Onion - 1 (big size)
Tomato - 1
Garlic cloves - 2
Ginger - 1 inch piece
Green chilli - 1
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Coriander powder - 1 - 1 1/2 tsp
Garam masala - 1 tsp
Salt - as required

For seasoning :

Oil
Cumin seeds - 1 tsp
Bay leaf - 1
Star anise - 1
Cloves - 2

For garnishing :

Coriander leaves

Method :

1. Soak rajma (kidney beans) over- night. Pressure cook rajma with enough water and little salt for (5-6 whistles). Drain and reserve the cooking liquor.
2. Heat oil in a pan add bay leaf, star anise, cloves and cumin seeds, once it sizzles add finely chopped onions. Saute until it turns light- brown in colour.
3. Add in the slitted green chilli, Grated garlic cloves and ginger. Saute for some more time.
4. Then add chopped tomatoes, all the spice powders (Turmeric, chilli powder, coriander powder and garam masala). Cook till oil separates.
5. Now add the cooked rajma along with little water and needed salt. Bring it to boil by closing the lid in medium- low flame till the gravy becomes slightly thick.
6. Garnish with finely chopped coriander leaves.

Serve hot with steamed rice or side- dish for chapati.

Tips :

• Pressure cook the rajma till it gets cooked well. Use the rajma cooked water in the gravy, don't waste it.
• You can either use tomato puree followed by onions.
• Make sure to cook the curry in medium- low flame until the gravy becomes thick.

Serving size : 2- 3