Rajma cooked in a spicy onion tomato masala till the beans are soft and flavourful. Best had along with hot steamed rice.
This one is undoubtedly my personal favourite comfort food, especially when my mother makes it. Red kidney beans soaked overnight and cooked in an onion tomato masala and a plethora of classic Indian spices till soft and mushy. While very few things can beat the fabulousness of rajma chawal, that is, the delicious rajma masala preparation with steamed rice, even rotis and breads do complete justice to this vegetarian Indian recipe. Make sure the kidney beans are well cooked though, to avoid any kind of feeling of flatulence later.
Prep Time : 8-10 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.