1/2 cup rajma (kidney beans), soaked overnight and drained
3 cups cooked rice (chawal) or leftover rice (chawal)
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 cup sliced onions
1/2 tsp ginger-garlic
1/2 cup chopped tomatoes
1/2 tsp chilli powder
1 tsp Jeera dhaniya powder
salt to taste
1 tbsp finely chopped coriander (dhania)
Method
1. Heat the oil in a pressure cooker and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
2. Add the onions and ginger-garlic paste and sauté on a medium flame for 2 to 3 minutes.
3. Add the tomatoes, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
4. Add the rajma and 1 cup of water, mix well and pressure cook for 4 whistles.
5. Allow the steam to escape before opening the lid.
6. Add the cooked rice, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Add the coriander and mix well.
