Rajma Chawal (Kidney Bean Curry with Basmati Rice)

Rajma

• 250 g Red kidney beans, dried
• 2 tbsp Sunflower oil
• 1 tbsp Ghee
• 1 large Yellow onion
• 1 piece Green chili pepper
• 20 g Ginger root
• 4 cloves Garlic
• 2 tsp Ground cumin
• 400 g Canned chopped tomatoes
• 2 tsp Garam masala
• 2 tsp Fine sea salt
• 20 g Fresh coriander

Rice

• 300 g Basmati rice

1. Put the red kidney beans in a large bowl, cover generously with cold water, and soak for 8 hours or overnight. Drain and rinse well in a colander.
2. Tip the soaked beans into a large pot and cover with fresh water by a few centimetres. Bring to the boil, then reduce to a steady simmer and cook for 45 to 60 minutes until the beans are tender and creamy inside. Drain, reserving about 300 ml of the cooking liquid.
3. While the beans cook, rinse the basmati rice in several changes of water until it runs mostly clear. Cover with fresh water and set aside to soak for 15 minutes, then drain.
4. In a saucepan, cover the drained rice with fresh water and add 0.5 tsp of the fine sea salt. Bring to the boil, then turn down to low, cover, and cook for 10 to 12 minutes until the water is absorbed and the grains are tender. Take off the heat and leave, covered, for 10 minutes.
5. Finely chop the yellow onion and green chilli pepper. Peel and finely grate the ginger root, and finely chop the garlic. Roughly chop the fresh coriander, keeping a small handful back for serving.
6. Heat the sunflower oil and ghee in the large pot over medium heat. Add the onion with a pinch of the fine sea salt and cook for 10 to 12 minutes, stirring often, until deep golden and sweet-smelling.
7. Stir in the green chilli pepper, ginger root, and garlic, and cook for 1 to 2 minutes until fragrant. Add the ground cumin and cook for 30 seconds, stirring so it does not catch.
8. Add the canned chopped tomatoes and cook for 8 to 10 minutes, stirring regularly, until the masala thickens and the oil begins to separate at the edges. This step builds the curry’s depth, so let it reduce properly.
9. Stir in the cooked beans, 200 ml of the reserved bean cooking liquid, the garam masala, and the remaining fine sea salt. Simmer gently for 12 to 15 minutes until thick and comforting, adding a splash more reserved liquid if you want it looser. Lightly crush a spoonful of beans against the side of the pot to help the sauce turn creamy.
10. Stir through most of the fresh coriander and taste for salt. Serve the rajma hot with the steamed basmati rice, finished with the remaining coriander.

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