Here’s how I was inspired to make this dinner…
Me: “Hello there Mr Colleague man. How have you been?”
Mr Colleague Man: “I am doing good. I made Rajma Chawal on Sunday.”
Me: “And??? What else??”
Mr Colleague man: “What do you mean what else??? Rajma chawal is da bomb…” and he went on and on about it.
Me to myself: “Hmmm…gotta make this soon. Wonder if gas prices have gone up today?” Sorry all! I have a very short attention span.
And why pick today of all days, today being St. Patty’s day, you ask? Well the weather has been fantastic! I was in no mood to cook and plus Mr Colleague Man’s words were haunting me. Well, the one’s I heard anyway! Hope everyone had a memorable St. Patty’s day.
*Total time required – 9-10 hours. 8 hours to soak the beans. The time it takes to cook the beans + to make the curry is about an hour. Let this not scare you away. The dish is worth the effort.
*Serving suggestion – Served over rice. Hence the “Chawal” in the name. You can also serve the curry with bread or roti.
10 oz mixed beans (I had a 20 oz bag of 15 bean Cajun mix for ham and bean soup. Plus, they had green beans in them. How could I not make them today? I used about 1/2 of the bag. See pic below for the kind I used. Usually available in the Mexican aisle of your local grocery store). Soak the beans for 6-8 hours before use.
2 cups packed finely diced onions
2 tsp ginger-garlic paste
1.5 tsp chili powder
1/2 tsp turmeric powder
1.5 tsp cumin seeds
1.5 tsp garam masala powder
1 can stewed tomato
1/2 can of finely diced green chiles (added to give the dish a green touch and I truly love them. Usually available in the Mexican aisle of your local grocery store) – Totally optional.
2-2.5 tsp of salt (to your liking)
1/8 cups + 1.5 tbsp of olive oil
1. Pressure cook the beans. (You can cook the beans however you choose. I always use the pressure cooker)
2. In a large saute pan, add the oil. Once the oil is hot, add the onions and cook for 5-8 minutes till they are transparent.
3. Add the ginger-garlic paste. Cook for 30 seconds.
4. Add the cumin, turmeric, chili powder and garam masala powder. Cook for 30-45 seconds. Mix well.
5. Add the can of stewed tomatoes. Mix well. Let cook for 2-4 minutes. If the tomato chunks are too large, I chop them into smaller pieces before adding them in.
6. Add the chiles. Mix well. Cook for a minute or so.
7. Add the cooked beans. Add the salt and lime juice. Mix thoroughly. Let it cook on a low flame for 10 minutes.
8. Set aside for 10-15 minutes before you serve. Serve over rice.
Enjoy~! Please let me know what you thought of the recipe if you do try it.