"Delicious and Nutritious: A Step-By-Step Guide to Making Rajma Chawal"

How to make Rajma Chawal

Ingredients:

For Rajma (Red Kidney Beans) Curry:

- 1 cup dried rajma (red kidney beans)

- 3 cups water for soaking

- 2 tablespoons oil

- 1 onion, finely chopped

- 2 tomatoes, finely chopped

- 2-3 cloves garlic, minced

- 1-inch piece of ginger, grated

- 2 green chilies, slit

- 1 teaspoon cumin seeds

- 1 teaspoon turmeric powder

- 1 tablespoon coriander powder

- 1 teaspoon red chili powder (adjust to taste)

- 1 teaspoon garam masala

- Salt to taste

- Fresh coriander leaves for garnish

For Chawal (Rice):

- 1 cup basmati rice

- 2 cups water

- Salt to taste

Instructions:

1. Soak the rajma: Rinse the dried rajma under cold water and then soak them in 3 cups of water overnight or for at least 8 hours. After soaking, the rajma will expand in size.

2. Cook the rajma: Drain the soaked rajma and add them to a pressure cooker with fresh water. Pressure cook for about 15-20 minutes or until the rajma is soft and cooked through. You can also cook them in a regular pot, but it will take longer.

3. Prepare the rice: Wash the basmati rice under running water until the water runs clear. In a separate pot, bring 2 cups of water to a boil, add a pinch of salt, and then add the rice. Cook the rice until it's tender and the grains are separate. Drain any excess water and set the rice aside.

4. Prepare the rajma curry: In a separate pan, heat the oil over medium heat. Add cumin seeds and let them sizzle. Then, add chopped onions and sauté until they turn golden brown.

5. Add garlic, ginger, and green chilies. Sauté for a couple of minutes.

6. Add the chopped tomatoes and cook until they become soft and the oil begins to separate.

7. Add the spices - turmeric powder, coriander powder, red chili powder, garam masala, and salt. Mix well and cook for a few more minutes.

8. Add the cooked rajma to the tomato-spice mixture and let it simmer for about 15-20 minutes. If the gravy is too thick, you can add some water to achieve your desired consistency.

9. Garnish with fresh coriander leaves and serve hot with steamed basmati rice.

Enjoy your homemade Rajma Chawal!