Rajma Chawal

Ingredients 

• 1 1/2 cups red kidney beans (rajma), soaked and boiled
• Jeera rice to serve
• 3 tablespoons ghee
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon finely chopped ginger 
• 1 tablespoon finely chopped garlic 
• 1 medium onion, finely chopped
• 1 cup fresh tomato puree
• 1 1/2 teaspoons red chilli powder
• 1 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon cumin powder
• Salt to taste
• 1 1/2 cups kidney beans stock
• 1/2 teaspoon dried mango powder (amchur)
• 1 teaspoon garam masala powder
• 2 tablespoons fresh cream +  for drizzling 
• Fresh coriander sprig for garnish

Method

1. Heat ghee and oil in a non-stick pan. Add cumin seeds and sauté till seeds change colour.
2. Add ginger and garlic, mix well and sauté for a minute. Add onion, mix and sauté till onion is well browned.
3. Add tomato puree and mix. Add chilli powder, coriander powder, turmeric powder and cumin powder, mix, cover and cook for 2-3 minutes.
4. Add kidney beans and mix. Add salt and kidney beans stock, mix, cover and cook for 3-4 minutes.
5. Add dried mango powder_ and garam masala powder and mix well. Add cream and mix well.
6. Transfer into a serving bowl, drizzle some cream on top, garnish with a coriander sprig and serve hot with jeera rice.