Recipe for making the best Rajma Chawal: A popular North Indian dish of kidney beans cooked in spicy tomato-onion sauce and served with steamed basmati rice

Rajma chawal is a popular North Indian dish that consists of kidney beans cooked in a spicy tomato-onion sauce and served with steamed rice. Here is a recipe for making the best rajma chawal:

Ingredients:

• 1 cup of kidney beans (rajma)
• 1 onion, finely chopped
• 2-3 tomatoes, finely chopped
• 2-3 garlic cloves, finely chopped
• 1-inch piece of ginger, finely chopped
• 1-2 green chilies, finely chopped
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder
• Salt to taste
• 2-3 tbsp oil
• 2-3 cups of water
• Fresh coriander leaves, chopped for garnishing
• Steamed basmati rice, for serving

Instructions:

1. Soak the kidney beans in water overnight or for at least 6-8 hours. Drain the water and rinse the beans thoroughly.
2. In a pressure cooker, add the soaked kidney beans and 2-3 cups of water. Cook the beans for 5-6 whistles or until they are soft and tender. You can also cook the beans in a pot on the stove, but it will take longer.
3. In a separate pan, heat 2-3 tbsp of oil and add cumin seeds. Once the cumin seeds start to splutter, add finely chopped onions and sauté until they turn golden brown.
4. Add ginger, garlic, and green chilies to the pan and sauté for a minute or two.
5. Add chopped tomatoes and cook until they become soft and mushy.
6. Add coriander powder, red chili powder, turmeric powder, and salt to taste. Mix well and cook for 2-3 minutes.
7. Add the cooked kidney beans along with the water in which they were cooked. Mix everything well and cook for another 5-10 minutes.
8. Add garam masala powder and mix well. Cook for another 2-3 minutes.
9. Finally, garnish with fresh coriander leaves and serve hot with steamed basmati rice.

Enjoy the delicious and nutritious rajma chawal!