Rajma chawal 🍛 #shorts

Ingredients - 150g kidney beans, soaked in water overnight - 1 bay leaf - 5 green cardamom pods - 1 tsp salt - 5 cup water - 1 tbsp ghee - 1 tsp cumin - 1 cinnamon stick - 5 cloves - 2 onions finely, diced - 1 tsp ginger paste - 4 cloves garlic, crushed - 1 chilli, diced - 1 tin diced tomatoes - ¼ tsp turmeric - 1 tsp kashmiri red chilli powder - 1 tsp coriander powder - ½ tsp cumin powder - ½ tsp garam masala - ½ tsp salt - 1 tsp kasuri methi - coriander to garnish - rice and naan to serve Method 1. Drain and rinse the soaked kidney beans. 2. In a large pot or pressure cooker, add the kidney beans, bay leaf, 2 cardamom pods, salt, and water. Bring to a boil, then reduce heat and simmer until the beans are tender, about 45 minutes to an hour in the pot and 10-12 in the pressure cooker. 3. In a separate pot, heat the ghee and add the cumin seeds, cinnamon, cloves, and 2 more cardamom pods. Cook this for 1 minute, or until fragrant. 4. Add the onions, garlic, chilli and ginger and sauté for 1 minute 5. Now add the rest of the spices and sauté for an additional 1 minute. 6. Add the diced tomato and fill the tin with water and add that also. 7. Cook the tomato, gravy on medium-low for 15-20 minutes, stirring every 3-4 minutes. 8. Once the beans are cooked, drain them and add to the tomato gravy, stirring well and cooking for an additional 5-6 minutes, then stir through the kasuri methi before serving with rice and naan.