This one is undoubtedly my personal favourite comfort food, especially when my mother makes it. Red kidney beans soaked overnight and cooked in an onion tomato masala and a plethora of classic Indian spices till soft and mushy. While very few things can beat the fabulousness of rajma chawal, that is, the delicious rajma masala preparation with steamed rice, even rotis and breads do complete justice to this vegetarian Indian recipe. Make sure the kidney beans are well cooked though, to avoid any kind of feeling of flatulence later. So here is the recipe:
- Kidney Beans soaked overnight 1 cup
- Tomato Puree to taste
- Oil 4 tablespoons
- Onions finely chopped 2 medium
- Ginger-garlic paste 2 tablespoons
- Coriander powder 2 teaspoons
- Cumin powder 1 teaspoon
- Red chilli powder 1 teaspoon
- Tomato puree 1/2 cup
- Garam masala powder 1 1/2 teaspoons
- Fresh coriander leaves chopped 1 tablespoon
- Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out.
- Drain and reserve the cooking liquor. Heat oil in a non-stick pan. Add onions and sauté till light brown.
- Add ginger-garlic paste and sauté for 2 minutes. Add coriander powder, cumin powder and red chilli powder and mix well.
- Add tomato puree and mix again. Sauté for 3-4 minutes.
- Add kidney beans and mix well. Add 1 cup cooking liquor and salt and stir to mix.
- Mash the beans a bit and stir again. Add garam masala powder and mix and cook for 5-7 minutes.
- Garnish with coriander leaves and serve hot.