Rajma Chawal/Red Kidney Beans With Steamed Rice Recipe

Cooking Directions

• STEP 1.Soak the red kidney beans overnight in water.
• STEP 2.In a pressure cooker, cook the soaked beans with water, salt, and turmeric until tender.
• STEP 3.In a separate pan, heat oil and saut茅 onions, garlic, and ginger until golden brown.
• STEP 4.Add tomatoes, spices, and cook until the oil separates.
• STEP 5.Add the cooked beans to the tomato mixture and simmer for a few minutes.
• STEP 6.Serve the Rajma with steamed rice and garnish with fresh coriander leaves.
• STEP 7.Enjoy the Rajma Chawal with a side of yogurt or pickle for added flavor.

Cooking Tips

• Soaking the beans overnight helps in reducing the cooking time.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• For a creamier texture, you can mash some of the cooked beans before adding them to the tomato mixture.

Storage and Serving

• Leftover Rajma Chawal can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a microwave or on the stovetop before serving.
• Serve the Rajma Chawal hot with a side of yogurt or pickle for a complete meal.