RAJMA CHAWAL ¾ cup rajma (kidney beans) 1½ cups cooked rice ½ teaspoon cumin seeds 1 small stick cinnamon ½ cup sliced onions 1 tablespoon thinly sliced ginger 1 to 2 sliced green chillies ¼ teaspoon turmeric powder 1 tablespoon coriander powder 1 tablespoon amchur ½ teaspoon black salt 1 tablespoon oil salt to taste 2 tablespoons chopped coriander for the garnish 1. Soak the rajma in water overnight. Drain and discard the water. Keep aside. 2. Heat the oil in a pressure handi. Add the cumin seeds and cinnamon and allow them to crackle. 3. Add the onions and sauté for a few minutes till they are translucent. Add the ginger and green chillies and sauté for a few more minutes. 4. Add the soaked rajma, along with 3 cups of water, turmeric powder, coriander powder and salt. 5. Pressure cook for 4 to 5 whistles. 6. When the pressure is released, add the black salt and amchur and mix well. Simmer for a few minutes and add the cooked rice to this rajma. Mix gently. 7. Serve hot, garnished with coriander.
