Rajma Chawal

Ingredients

• 250g dried red kidney beans
• 1.2 litres water
• 2 large onions, finely chopped
• 4 tomatoes, pureed
• 1.5 tbsp ginger garlic paste
• 2 green chillies, slit
• 4 tbsp neutral oil or ghee
• 1 tsp cumin seeds
• 1 bay leaf
• 2 cloves
• 1 small cinnamon stick
• 1 tbsp ground coriander
• 1 tsp red chilli powder
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• 1/2 tsp amchur (dried mango powder)
• 1.5 tsp salt
• 3 tbsp coriander leaves, chopped
• 300g basmati rice, to serve

Before you cook

• Soak the kidney beans in cold water overnight, or for at least 8 hours.
• Drain and rinse the beans thoroughly, discarding the soaking water.
• Puree the tomatoes and finely chop the onions.
• Rinse the basmati rice until the water runs clear and leave it to soak for 20 minutes.

Steps

1. Pressure cook the soaked beans with 1.2 litres water and 1 tsp salt for 25 minutes on high pressure.
2. Let the pressure drop naturally, then check that a bean crushes easily between your fingers.
3. Heat the oil in a heavy pan and add the cumin seeds, bay leaf, cloves and cinnamon.
4. Add the onions and fry for 10 minutes until deeply golden brown.
5. Stir in the ginger garlic paste and green chillies and fry for 2 minutes.
6. Pour in the tomato puree and cook for 10 minutes until the mixture pulls away from the pan and oil beads on the surface.
7. Add the ground coriander, chilli powder and turmeric and fry for 45 seconds.
8. Scoop about 4 tbsp of cooked beans into the masala and mash them in to build body.
9. Tip in the rest of the beans with their cooking liquid and the remaining salt.
10. Simmer uncovered for 25 minutes, stirring now and then, until the gravy is thick and clings to the beans.
11. Stir in the garam masala and amchur and cook for a final 3 minutes.
12. Cook the drained rice in plenty of boiling salted water for 9 minutes, then drain and let it steam dry.
13. Scatter the coriander over the rajma and serve it spooned over the hot rice with sliced raw onion on the side.