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<\/p>\n“It’s impossible to think of India without conjuring images of bursting energy and rich flavour. While you wait in-transit of your next Indian adventure, our local, Rashmi Verma, shares her recipe for Rajma Chawal-a popular North Indian kidney-bean curry-to offer a small taste of the aromas, colours and warmth that can be expected on a trip to India.<\/p>\n
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Rashmi’s Rajma Chawal Recipe<\/strong><\/em><\/p>\n Ingredients:<\/strong><\/em><\/p>\n 250g dried kidney beans<\/p>\n Salt (to taste)<\/p>\n 2 large tomatoes<\/p>\n 3 medium onions, chopped<\/p>\n 12-15 cloves garlic<\/p>\n 10cm-piece ginger<\/p>\n 2 tbsp oil<\/p>\n 2-3 bay leaves<\/p>\n 1 tsp cumin seeds<\/p>\n 4 dried red chillies<\/p>\n \u00bc tsp turmeric powder<\/p>\n 1 tsp red chilli powder (optional)<\/p>\n 1 tsp coriander powder<\/p>\n 2 tsp rajma masala powder (optional)<\/p>\n 1 tsp dried mango powder<\/p>\n Coriander leaves (to garnish)<\/p>\n Cooked rice (to serve)<\/p>\n Method:<\/strong><\/em><\/p>\n 1. Soak beans in water overnight (at least 8-10 hours).<\/p>\n 2. Discard water and rinse beans. Add beans to the bowl of a pressure cooker.<\/p>\n 3. Add 750ml of cold water and salt to cooker and boil beans for 20 minutes.<\/p>\n 4. Meanwhile, blend tomatoes into a sauce and set aside. Also, separately blend 1\u00bd onions into a paste, and separately blend garlic and ginger together to form a paste.<\/p>\n 5. When beans are thoroughly cooked, set them aside and allow to cool in the water.<\/p>\n 6. Put a large frying pan over a high heat and add oil when hot. Toast bay leaves, cumin seeds and chillies in oil for about 1 minute. Add remaining chopped onions and the ginger and garlic paste.<\/p>\n 7. When onions are transparent, add blended onion paste and season the pan with turmeric powder, the chilli powder (if using) and coriander powder, then saut\u00e9 for 5 minutes.<\/p>\n 8. Add blended tomatoes to the pan, reduce heat, and leave mixture to simmer for 15 minutes slowly.<\/p>\n 9. Add beans and cooking water to the pan, then add rajma masala powder (if using) and dry mango powder. Keep stirring curry and leave to cook for another 15 minutes.<\/p>\n 10. Garnish with coriander and serve with rice.<\/p>\n![\"undefined\"](\"https:\/\/a.travel-assets.com\/findyours-php\/viewfinder\/images\/res40\/204000\/204395.jpg\")
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