Rajma Chawal is a popular North Indian comfort food made with tender red kidney beans (rajma) simmered in a rich, aromatic tomato-onion gravy and served with fluffy steamed rice (chawal). Packed with protein, fibre and flavour, this wholesome vegetarian dish is a staple in North Indian households and is loved for its simplicity and satisfying taste.
Ingredients
- 1 cup dried rajma (red kidney beans)
- 2 medium onions, finely chopped
- 3 medium tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 2 green chillies, slit
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- Water as required
- Cooked basmati rice
Preparation
- Wash the kidney beans thoroughly and soak them in plenty of water for 8-12 hours or overnight. Drain and rinse before cooking.
- Add the soaked rajma to a pressure cooker with fresh water and salt. Cook for about 20-30 minutes under pressure until completely soft. Never use undercooked kidney beans.
- Heat oil in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and green chillies. Cook briefly, then add tomato puree.
- Add turmeric, red chilli powder, coriander powder and cumin powder. Cook until the masala thickens and the oil begins to separate.
- Add the cooked rajma with some extra water used to cook them. Simmer for 15-20 minutes, mashing a few beans to thicken the gravy naturally.
- Stir garam masala into the rajma and simmer for another two minutes. Garnish with fresh coriander and serve hot alongside steamed rice.
Serving suggestion
Pair it with mint chutney, lemon, papad, and curd.
