Punjabi Style Rajma Chawal

I'm excited about this recipe as Rajma is one of my favorite vegetarian dishes. Typically eaten with basmati rice, it's a very popular North Indian (Punjabi) dish. Both kidney/pinto beans can be used. This is my mum's recipe that never fails -it just tastes so darned good! Enjoy y'all.

Serves 4

What we need:

• 1 cup raw or 1 can cooked kidney/pinto beans
• 1 large black cardamom
  
• 3 tbsp olive oil
• 1 tsp cumin seeds
  
• 1 whole diced onion
• 2 cloves fresh grated garlic
  
• 1 tbsp fresh grated ginger
• 1 finely chopped green chilli (optional)
  
• 1/2 can diced plum tomatoes (or 1 diced fresh tomato)
• 2 tsp salt
• 1/2 tsp garam masala
  
• 1/2 tsp haldi (turmeric)
  
• 1/2 tsp paprika
  
• 1/2 tsp coriander powder
• Handful of freshly chopped coriander

How we do:

• If you are using raw kidney beans, soak them overnight. Cook in pressure cooker or large pot until tender (usually about 10-15 minutes after first whistle in pressure cooker). Add a little salt and the cardamom in the water before you cook.
  
• For the masala, in a pan heat the oil on medium heat. Add the cumin seeds.
  
• When they begin to sizzle add the onion. Once golden add the garlic, ginger and green chilli.
  
• Cook for a 3-5 more minutes. Then add the salt, garam masala, turmeric powder, coriander powder and paprika. Mix well.
  
• Add the tomatoes and fresh coriander. Mash them up and mix well to form the masala.
• Cook for 3-5 minutes.
• Add the cooked kidney beans to the masala. Add 1/4 cup water and bring to a boil.
• Check the salt and alter accordingly
• BALLE BALLE! That is it, you're done. Extremely simple and easy, woop.