Ingredients for Rajma Chawal Recipe , How to make Rajma

1/2 cup Rajma (small ones) kidney beans

Bay leaf

1 black Cardamom

1 piece Cinnamon

1/2 tsp Salt

2 Onion chopped

Puree of 3 Tomatoes

1 tsp coriander powder

1/2 tsp Cumin powder

1/4 tsp Turmeric powder

1 tsp Kashmiri Chilli powder

3 tbsp Mustard Oil

1 tsp Cumin seeds

2 Dried Red Chillies

1 pinch Hing

1 tsp Ginger Garlic paste

1/2 tsp Salt

1/2 tsp Dried Fenugreek Leaves (kasuri methi)

2 pinch Garam Masala powder

1 tbsp Ghee

1 tsp Chopped Garlic

1/4 tsp Kashmiri Chilli powder

Steps for Rajma Chawal Recipe , How to make Rajma

Wash and soak the rajma for at least 7 to 8 hours, if you have time soak it overnight.

Pressure cook the rajma with half litre of water, bay leaf, cardamom, cinnamon and half tsp salt.

Cook on high flame till one whistle ,the reduce the flame ,cook for 8 to 10 minutes .

Remember that the rajma should be tender and soft after cooking.

Chop the onions, make puree of tomatoes and keep them ready.

In a bowl put all the powdered spices such as coriander, cumin, turmeric, kashmiri chilli powder, pour 2 to 3 tbsp of water in it, mix it like a paste and keep aside.

Heat mustard oil in a wok on high flame, when hot reduce the flame and then add cumin seeds dried red chillies, sauté till it crackles, then add chopped onions, sauté till light golden on high flame, reduce the flame put ginger garlic paste, fry for 2 minutes .

At this point pour the paste of spices, give a good stir, simmer for 2 minutes, add tomato puree and half tsp salt, stir it, when it comes to a boil, cook on low flame for 7 to 8 minutes for the tomatoes to cook thoroughly .

We have added half tsp salt while boiling the rajma, half tsp salt into this tomato gravy ,that makes the salt level proper.

Meanwhile if rajma is cooked check them if done ,remove the whole spices from it as bay leaf, cinnamon from the cooked rajma, as they may come in between consuming the rajma .

Check the tomatoes, if cooked thoroughly and rawness of tomatoes are gone, transfer the rajma with its water left in the cooker to the tomato gravy and give a good mix, add fenugreek leaves (kasuri methi roasted and crushed), garam masala powder, then cook them on high flame till it boils, reduce the flame and cook for 5 to 10 minutes.

Lets prepare the tadka now...

Heat 1 tbsp ghee in a small pan, add chopped garlic, sauté till light golden, off the flame. When ghee is little cool add 1/4 tsp kashmiri chilli powder and mix it well till it gives you a nice red colour.

Now pour this tadka on cooking rajma gravy, let the rajma gravy simmer for 4 to 5 minutes after putting this tadka.

When done garnish with coriander leaves.

This Rajma Gravy tastes very good with jeera rice.

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Benefits The kidney beans (Rajma) are full of fiber and protein, which makes them very filling. It is a protein-packed and perfect source of protein for vegetarians. It is naturally vegan and gluten-free kidney beans curry.

Points to Remember • Use fresh tomatoes vs canned ones. just simply ground the chopped tomatoes into the fine puree and used it. • The cooked rajma should be soft and mashed easily when pressed between finger and thumb. Some of them may open up and those will help in making thick gravy. • Soaking beans is an important step, as it not only reduce the cooking time but less loss of water soluble nutrients due to less exposure to heat, hence helps in digestion plus makes super soft, buttery inside texture rajma. • Slow simmering the gravy after adding the rajma brings out the most flavor and rajma have enough time to absorb the masala flavor, plus rajma becomes soft melts in your mouth. So make sure to simmer on low heat for at least 10 to 15 minutes.