Rajma Chawal Recipes

Ingredients

• 1 cup dry kidney beans, soaked overnight 
• 3 cups water
• 1 tablespoon avocado oil or another neutral oil 
• 1 red onion, finely chopped
• 1 inch fresh ginger, peeled and grated
• 1 cup tomato puree (about 2 fresh tomatoes)
• 1 teaspoon salt + more to taste
• 1 teaspoon coriander
• ½ teaspoon cumin
• ½ teaspoon garam masala
• ½ teaspoon turmeric
• ½ teaspoon red chili powder
• 1 teaspoon kashmiri chili powder (optional for color)
• 1 teaspoon kasoori methi (dried fenugreek leaves)
• 1 cup basmati rice, cooked
• cilantro, for serving

Directions

• In a medium pan over medium heat, heat the oil. You could also use the pressure cooker, an Instant Pot, or the pot that you will simmer the rajma in. 
• Add onion and cook until translucent for about 5 minutes. Add ginger and continue stirring for a few minutes, until the raw ginger smell goes away. 
• Add the tomato puree and a big pinch of salt. Cook until the tomato juices mostly evaporate and the tomato clumps together in the pan. 
• Add all the spices and slightly lower the heat. Gently mix them into the aromatics. 
• To your cooking vessel of choice, add the soaked kidney beans, the aromatics-spices base you just cooked, 3 cups of water, and more salt if needed. 
• In a pressure cooker: Bring to simmer over medium-high heat. After two whistles, reduce heat to medium-low and continue cooking for 15 minutes. Allow for natural pressure release.
  
  In an Instant Pot: Cook on high pressure for 40 minutes. Allow for natural pressure release. 
  
  In a regular pot on the stove: Let the rajma simmer for 1-2 hours. Check every now and then until the beans are soft and tender. There should be no bite to them. 
• Serve with white basmati rice and garnish with cilantro.