Piping hot Rajma – Chaval  is one of the favourite dishes of Indian  veggies. The splendid Rajma gravy and boiled white/brown rice is in itself a complete meal combo. With roots in North India it is now an appreciated food item in all parts of India and where Indians reside. Rajma or Kidney beans are so rich in protein and dietary fibres, that it is  much recommended by the nutritionists. The Rajma curry goes very well with chappathis as well.

INGREDIENTS

HOW TO PREPARE

• Cook  the rice in 4 cups of water, a spoon of ghee and a little salt. Drain the rice if there is  excess water when done.
• Put the soaked rajma or kidney beans into a pressure cooker, add 4   cups of water and salt. Pressure cook on high flame for 4 whistles and then on low flame for 10-15 minutes.
• For the gravy, roughly chop the onions and grind into a paste without water.
• Roughly chop the tomatoes and grind into a paste.
• In a big  pan heat the sunflower oil, add ginger garlic paste, saute well until slightly brown.
• Add the onion paste, saute well for about 3 minutes.
• To this add the tomato paste and saute well for another 3 minutes.
• Add the Kashmiri chilli powder, coriander powder, turmeric powder. Cook for 2 minutes.
• Transfer the cooked Rajma or kidney beans along with the water to this. 
• Stir well until the beans get completely covered in the thick gravy.
• Check salt and add if needed.
• Boil the dish till the required consistency of gravy is achieved.
• Season with coriander leaves and dried fenugreek leaves.

The healthy Rajma -Chaval is ready to cater the hunger of 4 persons.

Help yourself with this superb combo. A pickle and a salad add to the luxury.