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.
1 15oz . cansRed Kidney Beansof , rinsed and drained (or about 2cups of cooked red kidney beans)
1Onion- small, finely chopped
2tbspsTomato paste- (or use ½cup chopped tomatoes)
RiceCooked - as needed
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.