Rajma Chawal

Red Kidney Beans Curry with Steam Rice: This is an authentic rajma rice recipe cooked in almost all North Indian households and loved by everyone. Generally eaten for lunch with salads, pickle and fresh curd. My husbands and my brothers most favorite. You can eat rajma with roties, nan or any other type of breads. The amount of calorie found in rajma is moderate and can be eaten by all the age group. Adding kidney beans to a salad or low calorie soup during lunch will be a good choice. At the same time, for those who want to maintain a consistent weight can have rajma or kidney beans. Rajma is a high source of iron and vitamin K.

Difficulty Level : Easy

Cooking time : 40-50 Mins

Ingredients : 

1) Red Kidney Beans ( Rajma) - 250 grams - soak overnight 
2) Ginger Garlic Paste - 2 tbs

3) 4 medium size onion Paste
4) 4 medium size tomatoes puree.
6) Coriander for garnishing
7) Salt to taste
8) Red Chilli powder - 2 tbs
9) Turmeric powder - 1 tbs
10) Oil - 2 chamcha ( big Tbs)
11) Coriander powder - 2 tbs

Method : 
1) In a pressure cooker , add socked rajma ,onion paste, ginger garlic paste, all the dry masala and 1 tbs oil.Also add 3 glasses of water. Pressure cook for about 15 mins and switch off the gas and let it stay as it is till all the pressure comes out. Don't be in a hurry to remove the cooker lid. Let it cool. Then take off the cooker lid when cool.
2) Then in a small pan add oil and once heated add tomato puree. Add this mixture to the pressure cooker.
3) Cook this for another 25-30 mins on a slow flame.
4) Garnish with coriander and serve.