Lunch · North Indian
Rajma chawal
Sunday lunch, weeknight comfort, meal-prep hero - the one-pot North Indian dinner that never fails.
Method
- 1
Pressure cook soaked rajma with 4 cups water and 1 tsp salt for 5-6 whistles. It should mash between two fingers.
- 2
In another pot, heat oil. Fry onion puree till golden brown - takes 10 minutes. Add ginger-garlic paste, cook 1 minute.
- 3
Add tomato puree and spices. Cook till oil separates - 8 minutes.
- 4
Tip in cooked rajma with its water. Simmer uncovered 15 minutes till thick. Mash a few beans to thicken further.
- 5
Finish with coriander. Serve over hot basmati rice with sliced onion and lemon.
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