Ultimate Rajma Chawal - Indian Comfort Food

Step 1: Soak Rajma

Take 2 cups of Rajma (red kidney beans) and soak them in water overnight. You will notice they have slightly increased in size.

Step 2: Pressure Cook Rajma

Add the soaked Rajma to a pressure cooker. Add about 6 cups of water, just enough to cover the Rajma. Season with salt to taste. Add 2 (2-inch) cinnamon sticks, 2 black cardamoms, and 2 bay leaves. Cover the lid and cook for 7 whistles.

Step 3: Check Cooked Rajma

After all the steam is released, open the lid. Check that the Rajma is perfectly cooked and soft. Set aside.

Step 4: Prepare Gravy Base

In a hot pan, add oil and 2 tablespoons of ghee (clarified butter). Add 2 teaspoons of cumin seeds, 2 bay leaves, and 2 green chillies. Fry for a few seconds until fragrant.

Step 5: Sauté Onions and Ginger-Garlic

Add 3 chopped onions and fry until they are nice and soft, about 3-4 minutes. Then, add 2 tablespoons of ginger garlic paste and fry for another 2 minutes.

Step 6: Add Dry Spices

Add 1/2 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chilli powder, 1 teaspoon of cumin powder, 1 tablespoon of coriander powder, and 2 teaspoons of garam masala. Fry the masalas for 2-3 minutes, ensuring they are nicely cooked with the onion mixture.

Step 7: Cook Tomatoes

Add 4 chopped tomatoes and fry until they are nice and soft, forming a thick paste.

Step 8: Combine Rajma with Gravy

Add the cooked Rajma along with its cooking liquid to the gravy. Give it a nice mix to combine all ingredients. Add salt to taste and mix well. Cover the pan and cook for 10-15 minutes until the oil nicely separates on the surface.

Step 9: Finish Rajma Curry

Add 2 teaspoons of garam masala, 2 teaspoons of crushed kasuri methi, a handful of chopped coriander leaves, and 1 stock cube. Give it a nice mix and cook for another 3-4 minutes. The Rajma curry is now ready.

Step 10: Prepare Jeera Rice

In a separate hot pan, add 2 tablespoons of ghee (clarified butter). Add 1 bay leaf, 3 green cardamoms, 4 cloves, 1 (2-inch) cinnamon stick, and 1 tablespoon of cumin seeds. Fry all the spices for a few seconds until aromatic.

Step 11: Cook Rice

Add 2 cups of basmati rice (washed and soaked for 20 minutes) to the pan. Fry the rice with the spices for 2-3 minutes. Then, add 4 cups of water and salt to taste. Give it a nice mix. Cover the pan and cook until the rice is 90% cooked. Then, cover again and cook on a low flame until the rice is fully cooked.

Step 12: Serve Rajma Chawal

Once the rice is fully cooked, give it a gentle mix. Serve the delicious Rajma curry with the fluffy Jeera rice. Garnish with fresh coriander leaves, sliced onions, and a green chilli.

• Soaking Rajma overnight is crucial for proper cooking and digestion.

• Ensure onions are fried until nice and soft for a rich gravy base.

• Cook the masalas thoroughly to release their full flavor and aroma.

• Adjust green chillies to your preferred spice level.