Kidney Beans-Rajma Curry & Jeera Rice

Preparation Time: 20 minutes

Serves: 2 people

Kidney Beans / Rajma Curry

You will need:

1. Rajma / Red Kidney Beans: 150-200 gms
2. Onions: 1 no. - finely chopped
3. Garlic: 1 no. diced
4. Tomatoes: 2 nos. -diced/pureed
5. Red chilli powder 
6. Rajma Masala powder/paste: 1 tspn
7. Cooking Oil: 1 tbsp
8. Salt

To cook:

• Soak the kidney beans in water preferably overnight or for a minimum of 6-8 hours.
• Once fully soaked, pressure cook the beans along with some salt. Keep this aside.
• Heat oil in a skillet and add the onions and garlic. Saute until they turn translucent.
• Now add the pureed tomatoes and stir it for a while.
• Add the red chilli powder, rajma masala powder/paste and salt.
• To this, add the cooked beans and mix well. 
• For a gravy consistency, add in some water. 
• Rajma curry is ready!

Rajma Curry with Jeera Rice

Jeera Rice:

You will need:

• Long grain/ Basmati Rice: 1.5 cups - thoroughly washed
• Cumin Seeds: 1 tbsp
• Ghee/Butter: 1 tbsp
• Salt (optional)

To cook:

• Heat the ghee in a pressure cooker.
• Add cumin seeds and saute until brown.
• Now add the washed rice and stir it for about 1 minute.
• Add water (1.5 times the quantity of rice) and close the pressure cooker lid
• Let it cook until you hear a couple of whistles.
• Serve it hot with the Rajma curry!