Jammu Rajma Chawal Dogra Style Small Red Bean Rice Classic

Method

1. 1

   Soak rajma overnight. Drain. Pressure cook with 3 cups fresh water for 5 to 6 whistles until completely soft. Save cooking liquid.

2. 2

   Heat 3 tbsp oil. Add cumin — sizzle. Add finely chopped onion.

3. 3

   Cook 12 minutes until deep golden.

4. 4

   Add ginger-garlic paste. Cook 3 minutes. Add chopped tomatoes.

5. 5

   Cook 10 minutes until oil separates.

6. 6

   Add turmeric, coriander powder, Kashmiri chilli powder and salt. Cook 3 minutes.

7. 7

   Add cooked rajma with 1.5 cups cooking liquid.

8. 8

   Stir. Mash 6 to 8 beans to thicken naturally.

9. 9

   Simmer 15 to 20 minutes on medium-low until gravy is moderately thick.

10. 10

    Add garam masala and amchur. Garnish with coriander.

11. 11

    Serve over steamed basmati rice.