Rajma Chawal is a popular North Indian dish consisting of red kidney beans cooked in a spiced tomato-based gravy, served with steamed rice. Adding European Corinthian black raisins can provide a sweet and tangy contrast to the savory flavors of the dish. Here's a recipe for Rajma Chawal with European Corinthian black raisins:

Ingredients:

For the Rajma (Red Kidney Beans):

• 1 cup dried red kidney beans (rajma), soaked overnight and drained
• 2 tablespoons oil or ghee
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 2-3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala powder
• Salt to taste
• 2 cups water
• European Corinthian black raisins, to taste

For the Rice (Chawal):

• 1 cup Basmati rice, washed and soaked for 30 minutes
• 2 cups water
• Salt to taste

For Garnish:

• Fresh coriander leaves, chopped
• European Corinthian black raisins

Instructions:

1. Cook the Rajma (Red Kidney Beans):

   • Heat oil or ghee in a pressure cooker or large pot over medium heat.
   • Add cumin seeds and let them splutter.
   • Add chopped onions and sauté until they turn golden brown.
   • Add minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
   • Add chopped tomatoes and cook until they become soft and mushy.
   • Add coriander powder, turmeric powder, red chili powder, garam masala powder, and salt. Mix well and cook for a couple of minutes.
   • Add soaked and drained red kidney beans to the pot. Stir to combine.
   • Pour in water and stir again.
   • Close the pressure cooker lid and cook on medium heat for about 15-20 minutes, or until the rajma is cooked and tender. If using a pot, cook covered until the rajma is tender, stirring occasionally.
   • Once cooked, mash some of the rajma beans with the back of a spoon to thicken the gravy.
   • Add European Corinthian black raisins to the rajma gravy and mix well. Let it simmer for a few minutes.

2. Cook the Rice:

   • In a separate pot, bring water to a boil.
   • Drain the soaked rice and add it to the boiling water.
   • Add salt to taste and stir.
   • Cook the rice until it's done, about 10-12 minutes.
   • Once cooked, drain any excess water and fluff the rice with a fork.

3. Serve:

   • Serve the Rajma (Red Kidney Beans) hot with steamed rice (Chawal).
   • Garnish with chopped coriander leaves and a few European Corinthian black raisins on top.
   • Enjoy your flavorful and comforting Rajma Chawal with a hint of sweetness from the raisins!

This Rajma Chawal with European Corinthian black raisins is a delicious and nutritious meal that's perfect for lunch or dinner. Adjust the spice levels and the amount of raisins according to your taste preferences.