Jammu Rajma Chawal Dogra Style Small Red Bean Rice Classic

Ingredients

• 1.5 cups Jammu rajma (the small dark red kidney bean of Jammu — smaller than regular rajma; substitute with any small red kidney bean)
• 1 large onion — finely chopped
• 3 tomatoes — finely chopped
• 1 tbsp ginger-garlic paste
• 3 tbsp oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1.5 tsp coriander powder
• 1 tsp Kashmiri red chilli powder
• 1/2 tsp garam masala
• 1/2 tsp amchur
• Salt
• Fresh coriander
• Steamed basmati rice to serve

Method

1. Soak rajma overnight. Drain. Pressure cook with 3 cups fresh water for 5 to 6 whistles until completely soft. Save cooking liquid.
2. Heat 3 tbsp oil. Add cumin — sizzle. Add finely chopped onion.
3. Cook 12 minutes until deep golden.
4. Add ginger-garlic paste. Cook 3 minutes. Add chopped tomatoes.
5. Cook 10 minutes until oil separates.
6. Add turmeric, coriander powder, Kashmiri chilli powder and salt. Cook 3 minutes.
7. Add cooked rajma with 1.5 cups cooking liquid.
8. Stir. Mash 6 to 8 beans to thicken naturally.
9. Simmer 15 to 20 minutes on medium-low until gravy is moderately thick.
10. Add garam masala and amchur. Garnish with coriander.
11. Serve over steamed basmati rice.