Ingredients:

Main

Kidney beans - 2 cups (soaked overnight)
4 Tbsp Oil
6 cups Water

Dried

1 tsp Cumin seeds
2 inch Cinnamon stick
1 Brown Cardamom
1 tsp Salt
½ tsp Chilli pwd
1 tsp Coriander pwd
1 tsp Garam Masala

Fresh

1 (chopped) Onion
3 inch piece Ginger
5 cloves Garlic
1 Chilli
5 (chopped) Tomato
Handful (chopped) Coriander

Method

Blend together onion, tomatoes, ginger, garlic and fresh chilli into a coarse puree in a food processor and set aside.

Heat oil in a heavy based saucepan and add cumin seeds, cinnamon stick and brown cardamom.

Gently pour the puree into the saucepan and let it simmer till the water dries.

Stir and cook this masala until it begins to leave oil.

Turn the heat to low and add salt, chilli powder, coriander powder and garam masala. Stir and mix well.

Add kidney beans and water. Stir, and bring to a boil.

Cover and cook on low heat for an hour, until the kidney beans are soft.

Garnish with chopped coriander and serve hot with rice or bread.

The Story Behind The Recipe:

Diwali, the Hindu and Indian festival of light, is almost here and food is a major part of that. This dish is the perfect savoury option to balance all the sweets and comes from the talented Madhu Arora of Ma Indian Cooking.

Of the recipe she says, ‘Rajma chawal - a heart warming kidney bean curry paired with fragrant basmati rice. Growing up, this dish was a favourite amongst the children and elders of the household. It was usually made on weekends, when everyone could enjoy it together over a relaxed afternoon. Served with mango pickle and yoghurt, this delicious all time favourite brings back memories of family and love.’

To find out more and enrol in her cooking classes, click on the link here to book.

For more Diwali content, be sure to look at our latest Celebrating Sustainably all about Diwali.