Name: Rajma Chawal
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Cuisine: North Indian
Ingredients: 1 cups Red Kidney Beans; 1.5 cups Basmati Rice; 2 pieces Tomato; 1 pieces Onion; 1 tsp Ginger Paste; 1 tsp Garlic Paste; 1 tsp Cumin Seeds; 0.5 tsp Garam Masala; 1 tsp Red Chili Powder; 2 tbsp Ghee; 1.5 tsp Salt; 4 cups Water

Step-by-Step Instructions

Soak red kidney beans overnight and pressure cook with salt and water for 6 whistles.

Cook basmati rice with water until fluffy and set aside.

Heat ghee in a pan, add cumin seeds, chopped onion, ginger paste, garlic paste, and tomatoes.

Add red chili powder and garam masala; cook until tomato paste leaves oil.

Stir cooked kidney beans into gravy and simmer for 15 minutes to thicken.

Serve thick kidney bean curry over steamed rice.

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