For the Rajma: 1 cup rajma (kidney beans), soaked overnight, 2 tbsp Hilly Basket’s Yellow Mustard Oil, 2 medium onions, finely chopped, 2 medium tomatoes, pureed, 2 tsp ginger-garlic paste, 1-2 green chilies, slit, 1 tsp Hilly Basket's black cumin seeds; 1 tsp coriander powder; 1 tsp cumin powder; 1 tsp garam masala, 1/2 tsp turmeric powder, 1 tsp red chili powder, salt, to taste, 3-4 cups water, fresh coriander leaves for garnish.
For the Chawal: 1 cup basmati rice, 2 cups water, salt, to taste.
Instructions
Step 1: Cook Rajma (Kidney Beans)Soak 1 cup of rajma in water overnight or for at least 8 hours. Drain and rinse the rajma. Add the soaked rajma, 3-4 cups of water, and a pinch of salt to a pressure cooker along with khada masala (1 bay leaf, 1-inch cinnamon stick, 2-3 green cardamoms, 3-4 cloves, 1-2 black cardamoms). Cook on medium heat for 6-7 whistles or until the rajma is tender and cooked through. Set aside.
Step 2: Prepare the Masala
Heat 2 tbsp of Hilly Basket’s Yellow Mustard Oil in a pan until it starts to shimmer. Once the oil is hot, add 1 tsp Hilly Basket's black cumin seeds and let them splutter. Add the finely chopped onions and cook until they turn golden brown. Add 2 tsp ginger-garlic paste and sauté until the raw smell disappears. Add the tomato puree, turmeric, coriander powder, cumin powder, red chili powder, and salt. Cook the mixture until the oil separates from the masala. Add slit green chilies for extra flavor.
Step 3: Combine & Simmer
Add the cooked rajma along with the cooking water to the masala. Stir well and mash some rajma lightly to thicken the gravy. Let the rajma simmer on low heat for about 15-20 minutes to allow the flavors to blend. Add water as needed to adjust the consistency. Stir in garam masala and adjust salt as per taste.
Step 4: Cook Rice
Rinse 1 cup of basmati rice under cold water until the water runs clear. In a pot, add the rinsed rice, 2 cups of water, and a pinch of salt. Bring it to a boil, then lower the heat, cover, and simmer for 10-12 minutes until the rice is cooked and fluffy.
Step 5: Serve
Serve hot rajma over the rice, garnished with fresh coriander leaves.