Rajma Chawal

Rajma ( ?Dried kidney beans ): 200 gms
?Water: 1 litre ?
Bay leaf: 1
?Red chilli powder: 1/2 teaspoon
?Turmeric powder: 1/2 teaspoon
?Ghee: 1 tablespoon
?Ajwain: 1/2 tablespoon
?Coriander seeds: 2 tablespoon
?Cumin seeds: 1 tablespoon
?Fennel seeds: 1/2 teaspoon
?Chopped ginger: 2 tablespoon

?Garam masala powder: 1 teaspoon
?Salt: to taste
?Tomatoes (chopped): 2 tablespoon
?Fresh coriander (chopped): 5 gms

?Basmati rice: 100 gms
?Salt: to taste
?Lemon juice: 5 ml
?Water: 150 ml

Soak dried rajma in water for at least eight hours. Boil till beans are soft and tender but not broken. Drain and keep aside. Reserve the water for later use.

Grind the coriander seeds, cumin seeds, fennel seeds and ajwain seeds to a powder.

Heat ghee in a pan and sauté ginger. Add red chilli powder, turmeric powder, ginger, chopped tomatoes and ground powder and mix well. Now add the rajma and the water it was boiled in. Add the salt and garam masala and cook again for 10 minutes on low heat ( or till the gravy thickens ). Garnish with fresh coriander.

Wash rice. Soak in water. Heat water in a handi. Add rice, salt and lemon juice. Cook till done. Remove and drain. Serve hot with rajma.

Photo Credit - Idealhome