Rajma Chawal (Kidney Bean Curry with Cumin Rice)
Recipe by Tasty cooking
Ingredients
For Kidney Bean Curry
- 1/2 cupOvernight soaked kidney beans
- 2 cupWater (for boiling beans)
- 1/4 tspTurmeric powder (for boiling beans)
- 1 tbspOil (for frying masala)
- 1/2 tspCumin seeds
- 3-4Cloves
- 1 inchCinnamon
- 1/4 tspFennel seeds
- 2 tspGram dal
- 2-3Garlic cloves
- 1Chopped onion
- 2Chopped tomato
- 2 tbspOil (for tempering)
- 1/4 tspMustard seeds
- a fewCurry leaves
- 1Dry red chilli
- 1 tspGinger garlic paste
- 1 tspChilli powder
- 1 tspCoriander powder
- 1/2 tspGaram masala
- 1 tspSalt
- 1/4 tspAsafoetida
- 1 tspDry fenugreek leaf
For Cumin Rice (Jeera Rice)
- 1/2 cupRice
- 1 tbspGhee
- 1Star anise
- 1Bay leaf
- 8-10Pepper (peppercorns)
- 1/8 tspMustard seeds
- 1/2 tspCumin seeds
- 1/4 tspFennel seeds
- 1Green chilli
- 1/2 tspSalt
- 3/4 cupWater
Step-by-Step Instructions
- 1.Prepare Rice for Soaking
Add 1/2 cup rice to a bowl and soak it in water for 30 minutes.
- 2.Pressure Cook Kidney Beans
Add 1/2 cup overnight soaked kidney beans to a pressure cooker. Add 2 cups of water and 1/4 tsp turmeric powder. Pressure cook for 3-5 whistle sounds until the beans are tender.
- 3.Prepare Masala Base
Heat 1 tbsp oil in a pan. Add 1/2 tsp cumin seeds, 3-4 cloves, 1 inch cinnamon, 1/4 tsp fennel seeds, 2 tsp gram dal, and 2-3 garlic cloves. Stir and fry for 1-2 minutes until fragrant. Add 1 chopped onion and fry until translucent. Add 2 chopped tomatoes and fry on low flame until the tomatoes soften.
- 4.Grind Masala Paste
Let the fried onion and tomato mixture cool down, then transfer it into a mixer jar. Grind it into a smooth paste.
- 5.Temper Spices for Curry
Heat 2 tbsp oil in the same pan. Add 1/4 tsp mustard seeds, curry leaves, 1 dry red chilli, and 1 tsp ginger garlic paste. Fry for 1 minute until fragrant.
- 6.Add Dry Spices and Masala Paste
Add 1 tsp chilli powder, 1 tsp coriander powder, 1/2 tsp garam masala, 1 tsp salt, 1/4 tsp asafoetida, and 1 tsp dry fenugreek leaf. Stir well. Add the grounded masala paste and fry it for 5-6 minutes on low flame until the oil separates.
- 7.Cook Kidney Bean Curry
Add the boiled kidney beans along with their cooking liquid to the masala. Stir well and cook it for 8-10 minutes on medium flame, covered with a lid, until the curry thickens and flavors meld.
- 8.Prepare Cumin Rice (Jeera Rice)
In a separate pan, heat 1 tbsp ghee. Add 1 star anise, 1 bay leaf, 8-10 peppercorns, 1/8 tsp mustard seeds, 1/2 tsp cumin seeds, 1/4 tsp fennel seeds, and 1 green chilli. Stir and fry for a few seconds. Add the 1/2 cup soaked rice and 1/2 tsp salt. Stir gently.
- 9.Cook Rice
Add 3/4 cup water to the rice. Bring to a boil, then cover with a lid and cook on low flame for 10-12 minutes until all the water is absorbed and the rice is fluffy.
- 10.Serve
Serve the hot Rajma Chawal together.
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