Rajma chawal bowl

• Rajma · soaked overnight60 g
• Rice · rinsed60 g
• Oil1 tsp
• Cumin seeds1/2 tsp
• Bay leaf1
• Onion · finely chopped1 small
• Ginger · grated1 inch
• Garlic · minced3 cloves
• Tomato · pureed1 medium
• Coriander powder1 tsp
• Red chilli powder1/4 tsp
• Garam masala1/4 tsp
• Saltto taste
• Coriander leaves · chopped1 tbsp

Method

1. 1

   Drain the rajma, add 300 ml fresh water and salt, and pressure cook on high to the first whistle, then on low for 20 minutes. Let the pressure drop; the beans should mash easily.

2. 2

   Meanwhile cook the rice in 150 ml water: bring to a boil on high, cover, and cook on low for 12 minutes. Rest 5 minutes off the heat.

3. 3

   Heat the oil in a kadai on medium. Add cumin and bay leaf, then onion, and cook 5 minutes until golden. Add ginger and garlic for 1 minute.

4. 4

   Add tomato puree, coriander powder, chilli powder and salt. Cook 5 minutes until thick. Add the rajma with its water and simmer on low for 10 minutes, mashing a few beans to thicken.

5. 5

   Finish with garam masala and coriander. Serve over the rice.

Tips

• Never cook rajma that was soaked under 8 hours; it stays hard and is hard on the stomach.
• Cook 4 times the rajma and freeze in portions; the rice is quick to make fresh.

Swaps

• Swap half the rice for 100 g sauteed cabbage to cut 70 kcal and add crunch.

Storage

Rajma keeps 3 days in the fridge or 2 months frozen. Rice is best eaten the same day.