Rajma Chawal

Method

1. 1

   About Rajma Chawal: Rajma Chawal (kidney bean curry with rice) is the ultimate comfort food of North India, especially Punjab and Delhi. Simple ingredients, bold flavour. The key is long cooking time which develops a thick, restaurant-style gravy.

2. 2

   Soak the kidney beans: Take 1.5 cups dried red kidney beans (rajma). Wash thoroughly and soak in plenty of water overnight or minimum 8 hours. They will swell significantly. Discard the soaking water completely as it contains compounds that cause digestive discomfort.

3. 3

   Pressure cook the rajma: Place soaked rajma in a pressure cooker with 4 cups fresh water and 1 tsp salt. Cook on high heat for 6-7 whistles then reduce to low and cook 15 more minutes. The beans should be completely soft — squash one between your fingers to check. If using a regular pot boil for 90-120 minutes.

4. 4

   Make the masala base: Heat 3 tbsp oil in a heavy pot. Add 2 large onions very finely chopped or grated. Cook on medium heat for 15-18 minutes, stirring regularly, until deeply golden brown. Take your time — this is the foundation. Add 1.5 tbsp ginger garlic paste and cook 3 minutes.

5. 5

   Add tomatoes: Add 4 large tomatoes pureed in a blender or 4 tbsp tomato paste. Cook on medium heat for 12-15 minutes, stirring occasionally, until the mixture becomes a thick dark paste and oil separates visibly around the edges.

6. 6

   Add all spices: Add 1.5 tsp coriander powder, 1 tsp cumin powder, 1 tsp red chilli powder, half tsp turmeric, 1 tsp rajma masala or chole masala powder (available at Indian stores) and salt. Stir and cook for 3 minutes. The mixture should be very fragrant.

7. 7

   Add rajma: Add the cooked rajma along with all its cooking liquid — this liquid is full of flavour and colour. Stir everything well. Bring to a boil.

8. 8

   Simmer for flavour development: This is the most important step. Simmer uncovered on medium-low heat for 25-30 minutes, stirring every 5 minutes. As it cooks mash about quarter of the beans against the pot sides — this naturally thickens the gravy beautifully without any additional thickener.

9. 9

   Add final spices: Add half tsp garam masala, 1 tsp kasuri methi (dried fenugreek leaves) crushed between palms. These add a wonderful finishing aroma. Taste and adjust salt. The gravy should be thick, dark red and coat the back of a spoon.

10. 10

    Cook the rice: Wash 1.5 cups basmati rice and cook with 3 cups water, a pinch of salt, 1 tsp ghee and a bay leaf until fluffy and grains separate.

11. 11

    Serve: Serve rajma over or alongside steamed rice. Top with a knob of butter and finely chopped raw onion. A squeeze of lemon brightens all the flavours.