Rajma Chawal With a Twist
Traditional Sunday Special cuisine of Jammu
- 2 cups red kidney beans
- 1 medium onion, finely chopped
- 1 medium tomato, pureed
- 5 garlic cloves, finely chopped
- 1 1/2 tbs garlic, finely chopped
- 2 jalapenos, finely chopped
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp chilly powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp sugar
- 1/2 cup cilantro, finely chopped
Soak the kidney beans in water overnight.
Boil them using either a pressure cooker or in a pan with some salt. Make sure you boil them till they are little tender and keep them aside.
In a wok or a deep pan, heat some oil and add the cinnamon stick and bay leaves.
Next, add garlic and ginger and saute them for around 2 minutes.
Add the onions and saute them till they are transulent
Now, add the tomato puree, chopped jalapenos, salt and keep cooking in low heat. Avoid burning it and don’t add any water.
Add cumin powder, coriander powder and chilly powder and then, cook for another few minutes.
Lastly, add the boiled red kidneys to the pan. Then, add 2 cups hot water and let it simmer till the gravy is thick.
Garnish it with chopped cilantro and serve it hot with white rice.