Curry Chawal

Curry Chawal 

Curry Chawal to Sindhies is like what Sambar to Tamilians and Aviyal to Malayalees .Wherever Sindhi specialties are, there is Curry Chawal.

Ingredients

Kidney beans (Rajma ) - 1 ½ cup
Large tomato – 2
Ginger – 1 tbspn
Green chilly – 1
Oil -3 tbspn
Asafetida – a pinch
Cumin seed – 1 tspn
Coriander powder- 2 tbspn
Turmeric powder - ½ tbspn
Red chilly powder - ½ tbspn
Black pepper - ½ tbspn
Paprika - ½ tbspn
Tomato (medium) - to garnish
Salt – to taste

Preparation

Wash and soak the kidney beans in six cups of water for nearly six hours. Chop the tomatoes into small pieces and chop the chilly lengthwise ( remove seeds).Blend tomatoes , green chilly and ginger and make a paste.
Heat the oil in a pressure cooker , add asefetida and cumin seeds, then add tomato paste, coriander powder , turmeric , chilly powder , black pepper and paprika .Stir and fry for 2- 3 minutes until oil separates from the mixture .

Add kidney beans , salt and three cups of water and close the cooker.Cook on medium - high heat. While steam starts coming from cooker, change the flame to medium - low until ready.Put off the flame , wait for the steam to stop before opening the lid. Lightly mash the beans while mixing to make it tender.Garnish with chopped tomatoes to serve.