RAJMA/KIDNEY BEANS CURRY and JEERA RICE

Course: Mains

Time: 1 hour 30 mins

Serves: 4 to 6

To pressure cook

• 1.5 cups raw kidney beans app 300 gram, soaked in 4 cups of lukewarm water. If required raw beans can be replaced with 2/3 red kidney beans tins 400g each 
• 3.5 cups water, app 28 oz
• 1 tsp of rock salt

For the masala

• 1 large onion, 4 cloves of garlic and 1½ inch ginger, chopped in a food processor or cut into tiny pieces 
• 1 green chilli, chopped or cut into small pieces (optional)
• 2 tbsp of ghee or any oil as per your choice
• ½ an inch of lemon rind, nicely grated
•  2 tsp tomato puree
• ½  a can of chopped tomatoes, app 250 g or 3 medium size tomatoes chopped in food processor
• 1 tbsp of dry fenugreek leaves (methi)
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• ½ tsp of blck mustard seeds
• 1  tsp of coriander powder
• 1 tsp rock salt. More can be added after tasting, 
• 1 tsp of garam masala (optional) 
• Few stigs of fresh coriander cut into small pieces, coarsely

Method:

1. Wash the beans at least three times and then soak overnight in approximately 4 cups of lukewarm water. In the morning drain the water in which beans were soaked and then transfer to a pressure cooker and add 3.5 cups of fresh water and add 1 tsp of salt.
2. Place the pressure cooker on high heat for 4 whistles. Let the pressure release naturally. Beans should be completely soft at this point.
3. Take a large heavy bottom pan and keep on medium heat and add ghee or oil of your choice.  When the ghee gets a little hot, add cumin and mustard seeds. As soon as it starts bubbling, add the mixture of onion, ginger and garlic and cook these for 7 to 8 minutes stirring often. Once the color changes to light brown, add turmeric, salt, coriander powder and fenugreek leaves. Then add chopped tomato, tomato puree, and chilli and mix these nicely. At this point reduce the heat to low and cover the pan so that the tomatoes are combined properly and it turns into a smooth paste. This takes 8 to 10 minutes. This paste should be stirred occasionally so that it does not get burned.
4. Add the boiled beans along with the water in which they were boiled. Mix these properly and let it simmer for 20 to 30 minutes. While these are simmering, take out some of the beans out from the pan and mash them with a potato masher and mix these again with the rest of the bean curry. This makes the curry creamier and thickens it.
5. If the consistency seems quite thick, few tablespoons of water can be added as per your preference. 
6. Half of the coriander leaves should be added while the curry is still simmering. 
7. Finally switch off the heat and sprinkle garam masala and cover it so that flavour is retained. 
8. Sprinkle fresh coriander before serving.

 JEERA RICE

• 1 ½ cup basmati rice, washed
• 2 ¾  cups of water 
• 1 teaspoon of rock salt
• 2 tablespoon of ghee or oil of your choice
• 1 tsp of cumin seeds/Jeera seeds
• 1 bay leaves
• 2 brown cardamoms
• 1 cinnamon stick 

1. Wash the rice 3 times in cold water and keep aside.
2. Place a large saucepan on medium heat and add ghee. Add cumin seed, bay leaf, cinnamon and cardamom pods and gently fry for a few minutes.
3. Add rice and mix it nicely. Fry for another one to 2 minutes until the water seems to have evaporated. 
4. Add water and increase the heat to high and let it boil. As soon as it starts boiling, reduce the heat to the lowest setting and cover the pan.
5. Rice is ready in 15 to 20 minutes. After 15 minutes, take out a few grains and press them with your fingers to check if these are done and there is no water. One tip to check if the rice has been cooked is that holes can be seen on the top.
6. Once done, transfer jeera rice in a serving plate and fluff it with a fork, decorate with some finely coriander leaves and serve while hot.

Special note:

• Rajma/Kidney bean curry and Jeera rice goes very well together and a special favourite of children.