Rajma Chawal (Kidney beans with Rice)
A couple of years ago, I wouldn't have fancied this dish so much. Vegetarian food and all sorts of pulses in particular has not really been something I've craved for. Close to 5 years with Saransh has changed that and made me relish some really healthy pulses. Rajma or Kidney beans have been one of his favourite all along. True blue Punjabi that he is, Rajma Chawal is one of his favourite lazy Sunday afternoon lunch. I can't remember when in those 5 years I began developing a liking for this, but now it sure is a favourite.... A quick meal to dish up and a tasty one at that too!
Cooking for your man and that too something on his "must have all the time" list...that's a lot of brownie points you see!
Ingredients
400 grams kidney beans soaked overnight and boiled (I like to add a little dried red chilli while I'm boiling the kidney beans. I feel like it adds flavour and also enhances the colour slightly.)
1 medium sized onion
1 teaspoon ginger garlic paste
2 cloves
2 bay leaves
1 green cardamom
2 black cardamoms
1 teaspoon black cumin seeds
1 tomato finely chopped
1 teaspoon garam masala
1 teaspoon cumin powder
2 teaspoons coriander powder
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon dry mango powder (amchoor powder)
1/2 teaspoon pomegranate seeds powder
Salt to taste
1 tablespoon oil
Method
In a skillet, add oil and some cloves, bay leaves, green and black cardamoms and cumin seeds. Once the cumin seeds splutter, add onions and ginger garlic paste. Fry the onions until light brown. Add the tomato and mix well. Add the garam masala, cumin powder, coriander powder, chilli powder, turmeric powder, dry mango powder, pomegranate powder and salt. I bet you have a heap of the spices in there! The mango and pomegranate powder contribute to that tangy effect. Alter the chilli powder and garam masala to your taste. Mix well. Add around 1/2 cup of water that you soaked the kidney beans in. Mix and cook until the tomatoes have completely mashed and formed a thick gravy. Add the kidney beans and cook for another 5 to 7 minutes. Garnish with some roasted black cumin seeds and serve with a plate of steamed rice.
Cooking for your man and that too something on his "must have all the time" list...that's a lot of brownie points you see!
Ingredients
400 grams kidney beans soaked overnight and boiled (I like to add a little dried red chilli while I'm boiling the kidney beans. I feel like it adds flavour and also enhances the colour slightly.)
1 medium sized onion
1 teaspoon ginger garlic paste
2 cloves
2 bay leaves
1 green cardamom
2 black cardamoms
1 teaspoon black cumin seeds
1 tomato finely chopped
1 teaspoon garam masala
1 teaspoon cumin powder
2 teaspoons coriander powder
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon dry mango powder (amchoor powder)
1/2 teaspoon pomegranate seeds powder
Salt to taste
1 tablespoon oil
Method
In a skillet, add oil and some cloves, bay leaves, green and black cardamoms and cumin seeds. Once the cumin seeds splutter, add onions and ginger garlic paste. Fry the onions until light brown. Add the tomato and mix well. Add the garam masala, cumin powder, coriander powder, chilli powder, turmeric powder, dry mango powder, pomegranate powder and salt. I bet you have a heap of the spices in there! The mango and pomegranate powder contribute to that tangy effect. Alter the chilli powder and garam masala to your taste. Mix well. Add around 1/2 cup of water that you soaked the kidney beans in. Mix and cook until the tomatoes have completely mashed and formed a thick gravy. Add the kidney beans and cook for another 5 to 7 minutes. Garnish with some roasted black cumin seeds and serve with a plate of steamed rice.
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