World Flavors Cookbook

Rajma Chawal

North India's ultimate comfort food — red kidney beans in a thick, spiced tomato gravy served over steaming basmati rice.

Cuisine: India

Ingredients

• 1 cup rajma (red kidney beans), soaked overnight
• 2 onions, finely chopped
• 3 tomatoes, puréed
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1 tsp red chili powder
• 2 tbsp oil
• Basmati rice, salt, cilantro

Instructions

1. Pressure cook rajma until very soft, about 20-25 minutes.
2. Sauté cumin seeds in oil. Add onions and cook until golden.
3. Add ginger-garlic paste, then tomato purée. Cook until oil separates.
4. Add cooked rajma with cooking liquid and all spices. Simmer 20 minutes.
5. Mash a few beans to thicken. Garnish with cilantro. Serve over rice.