#Much better with the chana masala because I don't taste the salt anymore

[woodenmooseroller]

Rajma Chawal, Red Kidney Beans Curry, from SharMissCooking

Prep Time: 15 minutes

Cook Time: At minimum 30 minutes

Total Time: At minimum 45 minutes

Ingredients

Rajma chawal

Rajma (red kidney beans). 1 cup raw beans or 2 cans

1 large red onion

1 tablespoon ginger garlic paste

2 green chilies for heat (grated or crushed). Adjust to preference

1 cup crushed can tomato or 2 large tomatoes

1 tablespoon of ghee or butter (at the end to drizzle)

Fresh coriander

1 teaspoon cumin seeds

1/2 teaspoon turmeric

2 teaspoon coriander powder

1/2 teaspoon cumin powder

1 teaspoon kashmiri chili powder

1/2 teaspoon garam masala

Salt to taste

Pinch of hing (asafoetida). Optional

1 teaspoon dried fenugreek leaves. Optional

1 tablespoon cream. Optional

Pickled onions

Thin slices of onion

Lemon juice

Chili powder

Instructions

I. If using raw beans, rinse them and soak in water for at least 8 hours or overnight. They will swell up. When they can be easily broken apart they are ready. Rinse again.

2. Boil the rajma. Around 80 minutes on a stovetop or 30-40 minutes in a pressure cooker.

Add soaked rajma to a pot and add four cups of water. Add 1 teaspoon of salt, 2 bay leaves, and 1 black cardamom (all spices optional in this step).

Boil at medium-low, covered, for 80 minutes. Beans should break apart easily when done. Remove the pot from the heat.

3. Dice the onion into small cubes. Save a section of the onion for garnishing later.

4. Chop the coriander into small pieces.

5. Heat a saucepan on medium-high heat. Once hot, add 2 tablespoons of oil. Once the oil is hot, add the cumin seeds. Let the seeds brown, then add the diced onion. Fry the onion until it is golden brown. Add a pinch of salt to remove moisture. Cook for 7-8 minutes.

6. Add ginger garlic paste and fry until raw aroma of garlic disappears. Add the grated chilies.

7. Add the tomato puree. Add the coriander powder, hing, chili powder, cumin powder, and turmeric. Mix well and fry until the liquid evaporates and the oil has separated.

8. Add salt and a splash of water to cook for longer. Around 3-4 minutes later when the oil is separating again, add the rajma.

9. Stir and push on the rajma with a utensil to mash the beans a little. If the gravy is too thick, add some hot water.

10. Cover the pot and cook for 10 minutes. Stir occasionally.

11. Make the pickled onions. Take the saved section from earlier and cut it into long thin pieces. Mix the onions in a bowl with a squeeze of lemon and a pinch chili powder.

12. Take the bay leaves out of the rajma. Adjust salt as needed. Add finishing spices of garam masala, fennugreek leaves, coriander, and cream (if desired). Mix.

13. Cover and let simmer for another 5 minutes. Turn off the heat and add a squeeze of lemon juice. Garnish with coriander.

14. Serve with rice, pickled onions, and plain yogurt. Drizzle with butter or ghee.

Jeera Rice, from SharMissCooking

Prep Time: 30 Minutes

Cook Time: 35 minutes

Total Time: 65 minutes

Ingredients

2 cups basmati rice

1 tablespoon ghee, butter, or oil

1 1/2 teaspoon cumin seeds.

2 star anise

1 1/2 teaspoon salt

1 teaspoon sugar

Chopped coriander

Instructions

1. Rinse the basmati rice. Soak it for 30 minutes in a bowl then drain.

2. Heat a pan. Add the ghee. Once hot, add the cumin and star anise, mix lightly. Once the cumin is lightly brown, add the rice to the pan.

3. Fry for 2 minutes until the ghee is incorporated into the rice.

4. Cook the rice in a rice cooker or pan. Add salt and sugar to the water. If using a pan, add 4 cups of water and simmer for 20 minutes. Then switch off the heat and leave it for 10 minutes.

5. Once the rice is done cooking, add some coriander and mix well. Serve.