Rajma Chawal As Made By Love Laugh Mirch

Rajma chawal is a popular North Indian dish of red kidney beans (rajma in Hindi) simmered in a spicy, saucy stew filled with fragrant aromatics and spices. The combination of the rajma and rice (chawal) is warming and comforting and often served at family gatherings.

Instructions

1. 1

   In a food processor, combine the serrano chile, ginger, garlic, and cilantro. Process into a chunky paste.

2. 2

   Heat the oil in a large, high-walled skillet over medium heat. Add the cinnamon stick and cumin seeds and cook until they start to sputter, 1 minute. Add the onion and cook for 1–2 minutes, until starting to soften. Stir in the serrano-ginger-garlic-cilantro paste and cook until the onion is translucent, 4–5 minutes.

3. 3

   Add the crushed tomatoes and cook until they start to release their juices, 3–4 minutes. Add the red chile powder, ground cumin, turmeric, coriander, and salt.

4. 4

   Add the kidney beans, along with their liquid, and the water and mix well to combine. Cover and bring to a simmer.

5. 5

   In a small bowl, temper the yogurt with a few spoonfuls of the hot rajma, mixing well. Add the yogurt mixture to the rajma and stir to incorporate.

6. 6

   Cover, increase the heat to medium-high, bring to a boil, and cook for 5–10 minutes, until warmed through and the flavors meld. Season with more salt to taste.

7. 7

   Add the garam masala and ghee. Reduce the heat to low and cook, stirring occasionally, until the gravy thickens to the desired consistency, 5–7 minutes.

8. 8

   Garnish with more cilantro. Serve hot with chawal (rice).

9. 9

   Enjoy

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