RAJMA CHAWAL (Black beans curry with rice)

If I need to select my top 5 favorite things out of all genres, Rajma Chawal would always bag a spot! My love for this delicious combo is everlasting. What can I say, its the best partnership of all times.

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This is also my first attempt at this kind of photography. Took me a while to setup different scenarios and try them.

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The secret to a good Rajma curry is the time you cook it for, both boiling and after adding the masala! Let it cook, let it cook, let it cook!

Ingredients:

Rajma (kidney beans preferably red)- 3 cups (soak overnight and pressure cook)

Onion- 1.5 (medium size)

Tomato- 2.5 (medium size)

Garlic- 5 cloves

Ginger- 2 inch

Red chilli powder- 2 tsp

Coriander powder- 2.5 tsp

Turmeric powder- 1.5 tsp

Garam masala- 1.5 tsp

Salt- to taste

Rajma masala powder- 2 tsp

Cumin- 2 tsp

Oil- 1.5 tbsp

Method:

1. Wash & Soak Rajma overnight (6-8 hrs) in water and then pressure cook it for 10-15 min. 2. Grind onion, tomato, garlic and ginger in a grinder.

3. For masala, heat oil, add cumin and the ground mixture in it. Roast it till the oil separates then add salt, red chilli, turmeric, coriander powder and cook for 2 min.

4. Add 1 tsp rajma masala powder to the mixture and add the whole thing to boiled rajma.

5. Add about 1 cup of water(more if you feel it has less gravy).

6. Let it cook it for 10 min on med-low flame bring it to a boil and add 1 tsp rajma masala powder and garam masala to it and cook for 5-7 min. Stir in between. Serve hot with jeera rice.