Rajma is a popular Indian dish, often served with rice, hence popularly called Rajma Chawal. It's a comfort food loved by Indians across the country. Rajma is essentially a spicy red kidney bean stew cooked with onions, tomatoes and a blend of Indian spices. It is a rich source of protein and fiber and it's a filling dish that can be served for lunch or dinner.
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Soak the rajma beans overnight.
In a pressure cooker, add soaked rajma, water and a little salt. Cook it for approximately 20-30 minutes until rajma is soft.
Heat oil in a pan, add cumin seeds and asafoetida and let it splutter.
Add chopped onions and cook until they turn light brown.
Add ginger-garlic paste, chopped green chillies and cook for 2 minutes.
Add spices (turmeric powder, coriander powder, red chili powder, garam masala and salt). Mix well.
Add chopped tomatoes and cook until they are soft.
Pour the cooked rajma into this masala mix. Add water if required for your desired consistency.
Boil it for 10-15 minutes and garnish with fresh coriander leaves.
Serve hot with rice or chapati.