Rajma Chawal
Comforting kidney beans and rice, a North Indian staple.
⏱️ 60 min🍽️ Serves 1
🔥 450 kcal💪 18g protein🍚 65g carbs🥑 13g fat🌾 15g fibreper serving
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🎬 Watch Anita Ji Ka Kitchen make it
Ingredients
- 🫘200 g rajma (kidney beans), dried
- 🧅1 onion, medium
- 🍅2 tomatoes, ripe
- 🫚1 inch ginger
- 🧄3 garlic cloves
- 🧡½ tsp turmeric powder
- 🌿1 tsp coriander powder
- 🍚½ tsp cumin powder
- 🌶️½ tsp garam masala
- 🌻2 tbsp vegetable oil
- 🍚200 g basmati rice
- 🧂 salt, to taste
- 🌿 fresh coriander leaves, for garnish
Pro tips
- For a richer flavor, add a pinch of asafoetida (hing) to the oil after the cumin seeds, before adding onions.
- Adjust the consistency of the rajma by adding more hot water if it's too thick, or simmering longer if it's too thin.
- A spoonful of butter or ghee added at the end can enhance the taste and aroma.
Method
- 1Soak dried rajma overnight or for at least 8 hours. Drain and rinse thoroughly.
- 2Pressure cook the soaked rajma with enough water for 5-6 whistles or until tender. Alternatively, boil in a pot for 60-90 minutes.
- 3While rajma cooks, finely chop onion, ginger, and garlic. Puree tomatoes in a blender.
- 4Heat oil in a pan. Sauté chopped onion until golden brown. Add ginger and garlic and cook for 1 minute until fragrant.
- 5Add tomato puree and cook until the oil separates. Stir in turmeric, coriander, and cumin powders. Cook for 2-3 minutes.
- 6Add the cooked rajma (with some of its cooking liquid), salt, and garam masala to the pan. Bring to a simmer and cook for 10-15 minutes, allowing flavors to meld.
- 7Meanwhile, rinse basmati rice thoroughly. Cook rice according to package instructions, typically with 1.5-2 times water, until fluffy.
- 8Garnish the rajma with fresh coriander leaves.
- 9Serve hot rajma with fluffy basmati rice.