Rajma Chawal
This comforting Indian dish features kidney beans cooked in a rich, spicy tomato-onion gravy, traditionally served over steamed rice. It's a hearty and flavorful vegetarian meal that's perfect for a satisfying dinner.
An original recipe by Forkin
- Total time
- 7 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 390 kcal
Mise en place
Ingredients
Ingredients
- 200 gkidney bean, dried
- 1 pcsyellow onion, finely chopped
- 1 tbspginger, grated
- 2 clovegarlic, minced
- 400 gtomato, canned, crushed
- 1 pcsgreen chili, slit
- 1 tspcumin seed
- 0.5 tspturmeric powder
- 1 tspcoriander powder
- 0.5 tspred chili powder
- 1 tspgaram masala
- 1 tspsalt
- 2 tbspvegetable oil
- 720 mlwater
- 240 gbasmati rice
garnish
- 2 tbspfresh coriander, chopped
Equipment
pressure cooker · large bowl · large pot · cutting board · knife · pan
The method
Step by step
- 1
Rinse the kidney beans thoroughly and soak them in a large bowl of water overnight, or for at least 6 hours.
Cook’s note: Soaking helps to soften the beans and reduce cooking time, also aiding in digestion.
- 2
After soaking, drain the kidney beans and rinse them again. Transfer them to a pressure cooker or a large pot.
About 2 min
- 3
Add enough fresh water to cover the beans by about two inches. Cook in a pressure cooker for 15-20 minutes after the first whistle, or simmer in a pot for 60-90 minutes until tender.
About 20 min
Cook’s note: If cooking in a pot, ensure the water level remains consistent, adding more hot water if needed.
- 4
While the beans are cooking, heat the vegetable oil in a large pan or Dutch oven over medium heat.
About 2 min
Cook’s note: Use a heavy-bottomed pan to prevent burning.
- 5
Add the cumin seeds and let them splutter for a few seconds until fragrant.
About 1 min
- 6
Stir in the chopped yellow onion and cook until it turns golden brown, about 8-10 minutes.
About 10 min
Cook’s note: Scrape the bottom of the pan occasionally to prevent sticking.
- 7
Add the grated ginger, minced garlic, and green chili. Sauté for another 2 minutes until the raw aroma disappears.
About 2 min
- 8
Mix in the turmeric powder, coriander powder, and red chili powder. Cook for 1 minute, stirring constantly to prevent burning the spices.
About 1 min
Cook’s note: A splash of water can be added if the spices start to stick.
- 9
Pour in the crushed tomatoes and the salt. Cook, stirring occasionally, until the oil separates from the mixture, about 8-10 minutes.
About 10 min
Cook’s note: This step is crucial for developing the depth of flavor in the gravy.
- 10
Once the kidney beans are cooked, drain them and add them to the tomato-onion gravy.
About 2 min
Cook’s note: Reserve some of the bean cooking liquid if you prefer a thinner gravy.
- 11
Add the water to the pan and bring the mixture to a gentle boil. Reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld and the gravy to thicken slightly.
About 20 min
Cook’s note: The longer it simmers, the more intensely flavored the rajma will be.
- 12
Stir in the garam masala and simmer for an additional 2 minutes.
About 2 min
Cook’s note: Adding garam masala at the end preserves its aroma.
- 13
Meanwhile, cook the basmati rice according to package directions or your preferred method.
About 15 min
Cook’s note: Rinse the rice several times before cooking for fluffier grains.
- 14
Garnish the rajma with fresh coriander before serving.
About 1 min
- 15
Serve the hot rajma with freshly cooked basmati rice.
Per serving
Nutrition
- Calories
- 389.8kcal
- Protein
- 10.6g
- Carbs
- 67.4g
- Fat
- 8.4g
- Fibre
- 6.4g
- Sugar
- 5.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover rajma and rice separately in airtight containers in the refrigerator.
Reheat rajma gently on the stovetop or in the microwave until heated through, adding a splash of water if needed to adjust consistency. Reheat rice in the microwave.