Rajma Chawal

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the kidney beans thoroughly and soak them in a large bowl of water overnight, or for at least 6 hours.

   Kokkens note: Soaking helps to soften the beans and reduce cooking time, also aiding in digestion.

2. 2

   After soaking, drain the kidney beans and rinse them again. Transfer them to a pressure cooker or a large pot.

   Ca. 2 min.

3. 3

   Add enough fresh water to cover the beans by about two inches. Cook in a pressure cooker for 15-20 minutes after the first whistle, or simmer in a pot for 60-90 minutes until tender.

   Ca. 20 min.

   Kokkens note: If cooking in a pot, ensure the water level remains consistent, adding more hot water if needed.

4. 4

   While the beans are cooking, heat the vegetable oil in a large pan or Dutch oven over medium heat.

   Ca. 2 min.

   Kokkens note: Use a heavy-bottomed pan to prevent burning.

5. 5

   Add the cumin seeds and let them splutter for a few seconds until fragrant.

   Ca. 1 min.

6. 6

   Stir in the chopped yellow onion and cook until it turns golden brown, about 8-10 minutes.

   Ca. 10 min.

   Kokkens note: Scrape the bottom of the pan occasionally to prevent sticking.

7. 7

   Add the grated ginger, minced garlic, and green chili. Sauté for another 2 minutes until the raw aroma disappears.

   Ca. 2 min.

8. 8

   Mix in the turmeric powder, coriander powder, and red chili powder. Cook for 1 minute, stirring constantly to prevent burning the spices.

   Ca. 1 min.

   Kokkens note: A splash of water can be added if the spices start to stick.

9. 9

   Pour in the crushed tomatoes and the salt. Cook, stirring occasionally, until the oil separates from the mixture, about 8-10 minutes.

   Ca. 10 min.

   Kokkens note: This step is crucial for developing the depth of flavor in the gravy.

10. 10

    Once the kidney beans are cooked, drain them and add them to the tomato-onion gravy.

    Ca. 2 min.

    Kokkens note: Reserve some of the bean cooking liquid if you prefer a thinner gravy.

11. 11

    Add the water to the pan and bring the mixture to a gentle boil. Reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld and the gravy to thicken slightly.

    Ca. 20 min.

    Kokkens note: The longer it simmers, the more intensely flavored the rajma will be.

12. 12

    Stir in the garam masala and simmer for an additional 2 minutes.

    Ca. 2 min.

    Kokkens note: Adding garam masala at the end preserves its aroma.

13. 13

    Meanwhile, cook the basmati rice according to package directions or your preferred method.

    Ca. 15 min.

    Kokkens note: Rinse the rice several times before cooking for fluffier grains.

14. 14

    Garnish the rajma with fresh coriander before serving.

    Ca. 1 min.

15. 15

    Serve the hot rajma with freshly cooked basmati rice.