If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I love pinto beans! It’s one of my favourite dishes. Usually served with basmati rice, this Indian pinto bean dish is called ‘rajma chawal’ in Hindi. I highly doubt you will find this at any Indian restaurant but it’s one of the most popular North Indian dishes. Made with a spicy tomato masala, it’s really flavorful and paired with rice, it’s extremely satisfying to eat. This dish and other Indian recipes can be found on my blog: www.balleindianfood.com :) —monica's spicediary
- 2 cups pinto beans
- 3 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 onion
- 2 cloves garlic
- 1 inch ginger
- 1 green chilli (optional)
- pinch tandoori masala (optional)
- handful fresh cliantro
- If you are using raw pinto beans, cook them in a pressure cooker or boil them until soft. Be sure to add 1 tsp salt whilst doing so.
- In a food processor, add the onion, chilli, garlic, ginger and fresh coriander. Grind to a coarse paste
- Heat the oil in a pan. Once hot, add the cumin seeds. When they begin to sizzle, add the grinded paste. Cook for about 5 minutes or until golden brown.
- Now add all of the dry masalas and mix well. Cook for a further 2-3 minutes, stirring continuously.
- Add the tomatoes and mix. Cook for 3-5 minutes. When you see the oil begin to separate from the masala, it is ready.
- Add the cooked pinto beans to the masala and add half cup of water. Cook on high and let it come to a boil for about 5-7 minutes. Check for salt!
- Chow down with some basmati rice, garnish with coriander and you're good to go :)