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
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Ingredients
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2 cups
pinto beans
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3 tablespoons
olive oil
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1 teaspoon
cumin seeds
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1
onion
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2
cloves garlic
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1
inch ginger
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1
green chilli (optional)
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pinch
tandoori masala (optional)
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handful
fresh cliantro
Directions
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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.
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In a food processor, add the onion, chilli, garlic, ginger and fresh coriander. Grind to a coarse paste
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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.
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Now add all of the dry masalas and mix well. Cook for a further 2-3 minutes, stirring continuously.
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Add the tomatoes and mix. Cook for 3-5 minutes. When you see the oil begin to separate from the masala, it is ready.
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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!
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Chow down with some basmati rice, garnish with coriander and you're good to go :)
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