Ultimate Rajma Chawal - Indian Comfort Food

Step 1: Soak Rajma

Take 2 cups of Rajma (Red Kidney Beans) and soak them in water overnight. The beans should slightly increase in size and become soft.

Step 2: Pressure Cook Rajma

Transfer the soaked Rajma along with the soaking water into a pressure cooker. Add about 6 cups of water (just enough to cover the Rajma), salt to taste, 2-inch cinnamon sticks (2 nos), 2 black cardamoms, and 2 bay leaves. Cover the lid and cook for 7 whistles until the Rajma is perfectly soft and cooked.

Step 3: Prepare Curry Base

In a hot pan, add 2 tbsp oil and 2 tbsp ghee. Once hot, add 2 tsp cumin seeds, 2 bay leaves, and 2 green chillies. Fry for a few seconds until fragrant. Then add 3 chopped onions and fry until they are nice and soft, turning translucent.

Step 4: Add Ginger Garlic Paste and Spices

Add 2 tbsp ginger garlic paste and fry for 2 minutes until the raw smell disappears. Then add 1/2 tsp turmeric powder, 1 tsp Kashmiri red chilli powder, 1 tsp cumin powder, 1 tbsp coriander powder, and 2 tsp garam masala. Fry these masalas for 2 to 3 minutes, ensuring they are well combined with the onions.

Step 5: Cook Tomatoes

Add 4 chopped tomatoes to the pan and fry until they become nice and soft, breaking down into the masala. Continue cooking until the oil starts to separate from the mixture.

Step 6: Combine with Cooked Rajma

Add the perfectly cooked Rajma (along with its cooking liquid) to the pan. Give it a nice mix to combine with the curry base. Add salt to taste and mix again. Cover the pan and cook for 10 to 15 minutes on medium heat, until the oil separates nicely on the surface.

Step 7: Finish Rajma Curry

After 10-15 minutes, uncover and give it a nice mix. Add another 2 tsp garam masala, 2 tsp crushed Kasuri Methi, a handful of chopped coriander leaves, and 1 stock cube. Mix well and cook for another 3 to 4 minutes to allow the flavors to meld. The Rajma curry is now ready.

Step 8: Prepare Jeera Rice (Chawal)

In a separate pot, add 2 tbsp ghee. Once melted, add 1 bay leaf, 3 green cardamoms, 4 cloves, 2-inch cinnamon stick (1 no), and 1 tbsp cumin seeds. Fry these whole spices for a few seconds until fragrant. Then add 2 cups of washed and soaked Basmati rice (soaked for 20 minutes). Fry the rice in the ghee and spices for 2 to 3 minutes.

Step 9: Cook Rice

Add 4 cups of water and salt to taste to the rice. Give it a nice mix. Cover the pot and cook on a low flame until the rice is 90% cooked and most of the water has been absorbed. Then, give it a gentle mix. Cover again and cook on a low flame until the rice is fully cooked and fluffy.

Step 10: Serve Rajma Chawal

Once the rice is fully cooked, give it a gentle mix. Serve the hot Rajma curry alongside the fragrant Jeera rice. Garnish with fresh coriander, sliced onions, and a green chili for an authentic touch. Enjoy your comforting Rajma Chawal!

• Soaking the rajma overnight is crucial for proper cooking and easier digestion.

• Ensure onions are fried until nice and soft to form a good base for the curry.

• Allowing the oil to separate from the masala indicates that the spices are well-cooked and the flavors have melded.

• When mixing the cooked rice, do so gently to prevent the grains from breaking.

• For a richer taste, add a dollop of fresh cream or butter at the end of cooking the rajma curry.

• Garnish with fresh ginger juliennes for an added zing and textural contrast.

• Adjust the spice levels (green chilies, red chili powder) according to your preference.