Name: Kidney Beans curry and Rice (Rajma chawal) recipe by hema khanna at BetterButter
Prep time: 370 min
Cook time: 30 min
Total time: 400 min
Yield: 4
Ingredients: Kidney Beans, 1 bowl; Onion, 1 large; Tomatoes, 3-4; Ginger, 1inch piece; Garlic, 4-5 cloves; Green chilli, 1; Cumin seeds, 1/2tsp; Asafoetida, pinch; Red chilli powder, 1/2tsp; Coriander powder, 1tsp; Turmeric powder, 1/2tsp; Salt to taste; Garam masala, 1/2tsp; Oil as required; Steamed rice, 2 bowls; Water as required

ABOUT Kidney Beans curry and Rice (Rajma chawal) RECIPE

Mum's magic can never be failed in this all time favourite dish i.e. rajma chawal. An all time favourite of all age groups. A comfortable healthy meal which could be enjoyed anytime.

Ingredients Serving: 4

Kidney Beans, 1 bowl
Onion, 1 large
Tomatoes, 3-4
Ginger, 1inch piece
Garlic, 4-5 cloves
Green chilli, 1
Cumin seeds, 1/2tsp
Asafoetida, pinch
Red chilli powder, 1/2tsp
Coriander powder, 1tsp
Turmeric powder, 1/2tsp
Salt to taste
Garam masala, 1/2tsp
Oil as required
Steamed rice, 2 bowls
Water as required

Instructions

Rinse kidney beans a couple of times in running water.
Soak them in enough water for 5-6 hours.
Grate the veggies separately- onions, tomatoes, ginger, garlic and green chilli and keep aside.
Now take a pressure cooker and add oil then cumin seeds and asafoetida and let cumin seeds splutter.
Now add onions and saute.
When it starts leaving oil add rest of the grated veggies- tomatoes, garlic, ginger and green chilli.
Saute well and then add red chilli powder, coriander powder, turmeric powder and salt.
Now add kidney beans with water.
Cook for 1 whistle and simmer the flame for 15 minutes.
Let the whistle cool down and then add garam masala and garnish with coriander leaves and serve hot with steamed rice.

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