Raajma Rice

Ingredients

• 3 medium Onions, finely chopped (Medium size)
• 3 large Tomatoes, finely chopped (Big)
• 0.25 teaspoon Ground turmeric
• 1 teaspoon Red chili powder
• 2 sprigs Curry leaves
• 1 teaspoon Salt
• 1 cup Rajma (Red Kidney Beans) (Soaked overnight)
• 0.75 cup White rice (Soaked for 30 minutes)
• 2 tablespoons Sunflower oil

Instructions

1. 1Soak the rajma overnight. Drain and transfer to a pressure cooker. Add a pinch of red chili powder and turmeric. Cook under pressure for 10-12 whistles, then reduce the heat and simmer for an additional 10 minutes. Turn off the heat and allow the pressure to release naturally.
2. 2Soak the rice in water for 30 minutes. Drain and place in a pressure cooker. Cook for 3 whistles. Allow the pressure to release naturally.
3. 3Finely chop the onions and tomatoes. Set aside.
4. 4Heat sunflower oil in a kadai over medium heat. Add the chopped onions and sauté until translucent. Stir in turmeric and red chili powder, then add the chopped tomatoes and salt. Cook until the mixture thickens into a gravy.
5. 5Add the cooked rajma to the kadai with the masala. Cover and cook until the rajma is well blended with the spices, ensuring the curry remains slightly saucy.
6. 6Drain the cooked rice and gently fold it into the rajma curry. Mix well, cover, and let it rest for 30 minutes to allow the flavors to meld.
7. 7After resting, the rajma rice is ready to be served. Enjoy it hot as a wholesome meal.