Rajma Chawal (Red Kidney Bean Curry with Rice)

Blogging Marathon# 47: Week 3/ Day 1
Theme: Combo Dishes
Dishes: Rajma Chawal

We are starting our 3rd week of Blogging Marathon today and my theme for this week 'Combo Dishes'. Valli gave us a list of combo dishes and we have to select 3 and post under this theme. So the first combo I chose is Rajma Chawal.

Rajma or red kidney beans cooked with tomatoes and spices is a very filling and hearty dish that is perfect for this time of the year. Served with chawal or rice, there is nothing more comforting than that. I didn't use a whole lot of spices in the curry since I was cooking for the kids, but you can definitely amp up the spice volume, if that is how you like it :-)

I used a can of kidney beans since I wasn't really planning to make this dish. If you plan ahead then soak about 1cup of kidney beans overnight or at least 8~9 hours. Then pressure cook them or boil them until tender. Drain and use as per the recipe.

Ingredients: Serves 3~4
Red Kidney Beans - 1 15oz. can, rinsed and drained (or about 2cups of cooked red kidney beans)

Onion - 1 small, finely chopped
Tomato paste - 2tbsp (or use ½cup chopped tomatoes)
Ginger+garlic paste - 1tsp
Red Chili powder - 1tsp
Ground Coriander - ½tsp
Ground Cumin - ½tsp
Aamchur powder - ½tsp
Cumin seeds - 1tsp
Cilantro - 2tbsp, chopped
Salt - to taste
Cooked Rice - as needed

Method:

• If you are using dry beans, then soak them overnight or at least 8~9 hours. Pressure cook them or boil them until tender. Drain and keep them ready.
• Heat 2tbsp oil in a pan, add the cumin seeds and once they start to splutter, add the onions and cook till translucent and slightly turning brown around the edges.
• Add ginger+garlic paste and cook for 1 minute stirring constantly.
• Next add tomato paste along with ½cup water and the dry masala powders (coriander, cumin, aamchur & red chili powder). Mix well, cover and cook till the oil leaves the side, about 5~6 minutes.
• Add the kidney beans along with salt and ½cup more water. Bring to a boil, then lower the heat and simmer covered for 10~12 minutes or until the curry thicken slightly. Mash the beans to thicken the curry further. 
• Garnish with chopped cilantro and serve over steamed rice.

Lets check out what my fellow marathoners cooked today for BM# 46.