Delight in the classic comfort of our Rajma Chawal, a quintessential Indian dish that combines tender kidney beans in a rich, flavorful gravy served with fluffy basmati rice.

Ingredients:

1 cup organic rajma (kidney beans)

1 cup organic basmati rice

1 large onion, finely chopped

2 medium-sized tomatoes, finely chopped

2 tbsp organic ghee

1 tbsp ginger-garlic paste

1 tsp cumin seeds

1 bay leaf

1 black cardamom

2 green cardamom

2 cloves

1 cinnamon stick

1 tsp red chilli powder

1 tsp coriander powder

1/2 tsp turmeric powder

Salt to taste

Fresh coriander leaves, finely chopped for garnishing

Recipe:

1.Soak the organic rajma (kidney beans) overnight or for at least 8 hours.

2.Rinse the soaked rajma and add them to a pressure cooker with 4 cups of water, 1 tsp salt, and 1 tsp organic ghee. Cook for 20-25 minutes or until the rajma is soft and tender.

3.Heat 1 tbsp organic ghee in a pan and add cumin seeds, bay leaf, black cardamom, green cardamom, cloves, and cinnamon stick. Saute until the spices release their aroma.

4.Add finely chopped onions and saute until they turn golden brown.

5.Add ginger-garlic paste and saute for a few more minutes.

6.Add finely chopped tomatoes and cook until they become soft and mushy.

7.Add red chilli powder, coriander powder, turmeric powder, and salt to taste. Mix well and cook for 2-3 minutes.

8.Add the cooked organic rajma to the pan and mix well with the masala.

9.Cook on medium heat for 10-15 minutes or until the rajma is well coated with the masala.

10.For the organic basmati rice, rinse the rice and soak for 30 minutes. Drain the water and add 1.5 cups of water to a pot with 1 tsp of organic ghee and 1 tsp salt. Add the soaked rice and bring to a boil. Lower the heat and cover with a lid. Cook for 18-20 minutes or until the rice is fully cooked.

11.Serve hot with the organic basmati rice and garnish with fresh coriander leaves.