This is a popular Punjabi and a perfect excuse to bust out the mango pickle.
Ingredients:
1 cup red kidney beans
2 large onion
1 teaspoon ginger
1 tablespoon coriander powder
1 tablespoon powdered black pepper
1 cinnamon stick
2 green cardamom
2 clove
3 tablespoon mustard oil
2 large tomato
1 cup rice
1 tablespoon garlic
2 chopped green chili
1 tablespoon cumin powder
salt as required
1 tablespoon garam masala powder
1 black cardamom
1 tablespoon black pepper
1 tablespoon ghee
Putting it all together:
Wash the beans and allow it to soak in water overnight. Wash again and pressure cook with 2 cups of water, salt and turmeric. Once the rajma is soft and squishy remove it from heat and keep it aside.
Finely chop onions and keep aside, grate the tomatoes and keep them aside. Make a paste of ginger,garlic and green chilies.
In a deep bottomed pan, add oil, when it gets heated add green cardamom, black cardamom, cinnamon, clove, peppercorn. Once they become fragrant, add onions and cook till they are golden brown.
Add the tomatoes and cook on high for 4-5 minutes.
Add ginger- garlic-chili paste, cumin powder, coriander powder and black pepper powder. Cook till the spices become fragrant and oil starts leaving the sides of the pan.
Add the beans and one cup of water. Mix well and cook covered for 10 minutes. Once done, add the ghee.
Serve on rice and garnish with coriander leaves.
1 cup red kidney beans
2 large onion
1 teaspoon ginger
1 tablespoon coriander powder
1 tablespoon powdered black pepper
1 cinnamon stick
2 green cardamom
2 clove
3 tablespoon mustard oil
2 large tomato
1 cup rice
1 tablespoon garlic
2 chopped green chili
1 tablespoon cumin powder
salt as required
1 tablespoon garam masala powder
1 black cardamom
1 tablespoon black pepper
1 tablespoon ghee
Putting it all together:
Wash the beans and allow it to soak in water overnight. Wash again and pressure cook with 2 cups of water, salt and turmeric. Once the rajma is soft and squishy remove it from heat and keep it aside.
Finely chop onions and keep aside, grate the tomatoes and keep them aside. Make a paste of ginger,garlic and green chilies.
In a deep bottomed pan, add oil, when it gets heated add green cardamom, black cardamom, cinnamon, clove, peppercorn. Once they become fragrant, add onions and cook till they are golden brown.
Add the tomatoes and cook on high for 4-5 minutes.
Add ginger- garlic-chili paste, cumin powder, coriander powder and black pepper powder. Cook till the spices become fragrant and oil starts leaving the sides of the pan.
Add the beans and one cup of water. Mix well and cook covered for 10 minutes. Once done, add the ghee.
Serve on rice and garnish with coriander leaves.