Rajma Chawal

Prep Time: 15 minutes

Cooking Time: 45 minutes

Serves: Two

• 10 g white butter/ ghee
• 40 g onions, chopped
• 5 g ginger, julienned
• 5 g garlic, chopped
• 100 g tomatoes, chopped
• 1 tbsp chili powder
• ½ tbsp fennel powder
• 100 g red kidney beans (rajma) soaked overnight
• 50 ml tomato puree
• 1 stick cinnamon
• 200 ml vegetable stock
• 5 g jaggery
• Salt to taste
• 10 g coriander leaves, chopped

Method

Melt white butter in a saucepan and sauté onion, ginger, garlic and tomatoes. When they are cooked, add red chili powder and fennel powder. Add the soaked kidney beans (rajma) and cook till almost done. Add the tomato puree, cinnamon, vegetable stock and jaggery. Season with salt. Allow the rajma to simmer for 20 to 25 minutes. Garnish with chopped coriander leaves. Serve with steamed rice.