Rajma Chawal (kidney beans and rice) is ubiquitous on Jammu streets and Dhaba's. But, the most famous version is the one sold on roadside Truckers stop at Peeda, on the Jammu-Srinagar highway, served with a generous dollop of Ghee and a side of Anardana Chutney.
Rajma Chawal is also a Sunday staple in many north Indian households, including my parent's, and my uncontested comfort food. This is my family recipe, inherited from my mother, who learnt it from her father.
The key to getting the flavor closest to the real thing are
Kidney beans cooked in a rich tomato gravy and served with basmati rice, a generous dollop of ghee and a side of Anardana Chutney.
In an instant pot, or a stovetop pressure cooker, add washed kidney beans, 1 tsp salt, 3.5 cups of water. Pressure cook using the manual pressure setting, for 40 minutes. Open lid after steam is released. Add 1/2 cup cold water and pressure cook for another 20 minutes. Once done, beans should be soft enough to easily mash when pinched.
In a heavy bottom pan, heat mustard oil until it smokes. Reduce heat and cool the oil. Add hing and whole spices (Black cardamom and crushed fenugreek seeds)
Add grated onion and garlic paste and saute for about 1 minute or untill the onion starts to turn translucents. Add dry spices (turmeric and chilli powder), salt. Add splash of water to ensure the spices don’t burn. Sauté till the spices are mixed in.
Add puréed tomatoes and sauté until the mixture sticks together and oil glistens on the edges.
Add the kidney beans to the curry base, without the water. Sauté on medium heat for 5-7 minutes, mashing some of the beans (not all).
Sprinkle ground dry pomegranate seeds (anardana). Add the water left over form the pressure cooked beans. Simmer for 20 minutes. Add ghee and turn off the heat. Garnish with coriander and serve with hot basmati rice, ghee and anardana chutney.
