Kidney Beans Rice - Rajma Chawal

Preparation Time: 20 minutes

Serves: 4 people

You will need:
Rajma / Red Kidney Beans: 150-200 gmsLeftover/Fresh Rice - cooked: 2 cups Onions: 1 no. - finely choppedTomatoes: 2 nos. -dicedMustard seeds: 1 tspnCumin seeds: 1 tspn Red chilli powder Rajma Masala powder/paste Asafoetida / Hing Cooking Oil: 1 tbspSaltTo cook:
Soak the kidney beans in water preferably overnight or for a minimum of 6-8 hours.Once fully soaked, pressure cook the beans along with some salt. Keep this aside.Heat oil in a skillet and add the mustard seeds. Once the mustard seeds start popping, add hing, turmeric and the cumin seeds. Add onions and let it saute until they turn translucent.Now add the chopped tomatoes and let it saute until the tomatoes are cooked.Add the red chilli powder, rajma masala powder/paste and salt.To this, add the cooked beans and mix well. For a gravy consistency, add in some water. Once cooked, add the rice and give it a quick stir. Perfect for the lunch box!Rajma Rice