I know the pictures are terrible but in my defense it was a lazy Sunday evening with the smell of comforting Rajma and Jeera rice filling my kitchen and I did not have the motivation to go and grab my camera or improve the lighting before I clicked it with my IPhone. Thanks to Neha for inspiring me to make this Rajma Chawal. I declare her Rajma as the best I have ever tasted on this earth and this was my attempt to recreate it in my own way.
- Kidney Beans - 2 cups, soaked overnight
- Yellow Onion - 1 large, finely chopped
- Tomatoes - 2, finely chopped
- Oil - 2 tsps
- Cloves - 2-3
- Cardamom - 2
- Star Anise - 1
- Cinnamon - 1/4th inch piece
- Bay leaf - 1
- Ginger paste - 1 tsp
- Garlic paste - 1 tsp
- Jeera powder - 2 tsps
- Dhania powder - 1 tsp
- Garam masala - 1/4th tsp
- Red chilli powder - 1 tsp
- Corriander - 2 cups, chopped
- Green chillies - 2 slit whole
- Curry leaves - 4/5
- Heat oil in a pressure pan and add the cloves, cinnamon, star anise, cardamom and bay leaves. Roast until you can smell the aroma.
- Add the green chillies and curry leaves and saute for q min.
- Add the onions and saute until they are soft.
- Add the ginger paste and garlic paste and cook for 2 mins.
- Now add tomatoes and the jeera powder, dhania powder, red chilli powder, garam masala and salt. Cook until the tomatoes soften.
- Now add the rajma and water and pressure cook for 3-4 whistles (more if you have not soaked for long).
- Top off with the fresh corrainder and enjoy with jeera rice.
For jeera rice, refer to my previous post here.