Rajma + Brown Rice

Method

1. 1

   Soak 1.5 cups rajma overnight. Drain and pressure cook with 4 cups water, salt and 1 bay leaf for 5–6 whistles till tender.

2. 2

   Heat 3 tbsp oil. Add 1 tsp cumin, then 2 large finely chopped onions — cook till deep golden.

3. 3

   Add ginger-garlic paste and chopped green chili. Add 3 pureed tomatoes; cook till oil separates (8 mins).

4. 4

   Add ½ tsp turmeric, 2 tsp red chili powder, 2 tsp coriander powder, 1 tsp cumin powder and salt.

5. 5

   Tip in cooked rajma with its stock. Mash a few beans against the pot to thicken. Simmer 15 mins.

6. 6

   Finish with 1 tsp garam masala, kasuri methi and coriander.

7. 7

   Cook 1.5 cups brown rice in 4 cups water (40 mins covered or 4 whistles in cooker). Serve rajma over rice with onion-lemon on the side.

Adapted from Dassana's Veg – Rajma Masala