The Indian Comfort Food - Rajma Chawal

Rajma/ Kidney Beans – 1 cup

Sabut Masoor/ Indian brown lentils – 1/2 cup

Brown rice – 1 cup

Quinoa – 1 cup

Onions – 3, thinly sliced

Tomatoes – 3, pureed

Ginger Garlic paste – 1 tbsp

Green Chilies – 1 big or 2 small, chopped

Fresh coriander – chopped

Lemon juice – 1 lemon

Mustard Oil – 1 tbsp

Ghee/ Olive Oil – 1 tbsp

Indian spices & some rajma masala

Wash and soak the rajma and masoor overnight.

Throw away the water next day and wash it with fresh water.

Pressure cook on slow flame with 4 cups of water, salt and garam masala for 30 minutes

In a pan, heat up the mustard oil, add a pinch of asafoetida and a tsp of cumin seeds

Let the jeera seeds crackle lightly then add the sliced onion, cook on low flame till soft and lightly golden

Add the tomato puree, green chilies, ginger garlic paste; along with red chilli powder, coriander powder, cumin powder, rajma masala and a little salt (remember we put salt in the rajma as well). Cook it on low flame till the masala is nicely cooked.

Now add this masala to the boiled rajma in the pressure cooker and cook for 2-3 more whistles in the pressure cooker. Adjust water and salt to your taste.

Add a pinch of garam masala, lemon juice and chopped coriander before serving

Mix the brown rice and quinoa in a bowl.

Wash nicely 3 times and soak it for 2-3 hours.

Pressure cook with 4 cups of water, salt to taste and ghee for 3-4 whistles.

Let it rest in the pressure cooked for 20-30 minutes, then open & serve

Tomatoes, Cucumbers, Beetroot, Onions – 2 each, equal proportions

Green chilies – finely chopped, as spicy as you like

Lemon Juice – 1

Fresh mint and coriander – handful, finely chopped

Pink Salt – to taste

Cumin/ Jeera powder – pinch

Chop and mix everything up, keep it nice and cold till served