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Rajma Chawal Recipe

Indian · Main course · 60 min total

A comforting North Indian dish of red kidney beans simmered in a spiced onion-tomato gravy, served with steamed basmati rice.

Ingredients

• 1 cup dried red kidney beans (rajma), soaked overnight
• 2 tablespoons ghee or oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• 2 cups water
• Fresh coriander leaves for garnish
• 2 cups basmati rice, rinsed and soaked for 30 minutes

Instructions

1. Drain and rinse the soaked kidney beans. Pressure cook with 2 cups water and salt until soft (about 6-8 whistles). Alternatively, boil in a pot until tender, about 1 hour.
2. Heat ghee in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onion and sauté until golden brown.
3. Add ginger-garlic paste and cook for 1 minute until fragrant. Add tomato puree and cook until oil separates, about 5 minutes.
4. Add turmeric, red chili, coriander powder, and garam masala. Stir and cook for 2 minutes.
5. Add the cooked kidney beans along with their cooking liquid. Add more water if needed to achieve a gravy consistency. Simmer for 15-20 minutes, stirring occasionally, until the gravy thickens and flavors meld.
6. Meanwhile, cook the rice: In a pot, bring 4 cups water to a boil. Add soaked rice and a pinch of salt. Cook until rice is tender, about 10-12 minutes. Drain and keep warm.
7. Adjust salt and spices in the rajma. Garnish with fresh coriander. Serve hot over steamed rice.

Tips

• For extra flavor, add a pinch of asafoetida (hing) with the cumin seeds.
• The rajma tastes even better the next day as the flavors deepen.
• Store leftover rajma in the refrigerator for up to 3 days or freeze for up to 1 month.

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