Rajma Chawal with Brown Rice
A wholesome and hearty Indian classic, reimagined for health.
⏱️ 70 min🍽️ Serves 1
🔥 410 kcal💪 18g protein🍚 60g carbs🥑 10g fat🌾 15g fibreper serving
📲 Share
servings
Ingredients
- 🫘1 cup dried kidney beans (rajma)
- 🍚1 cup brown basmati rice
- 🧅2 onions, chopped
- 🍅2 tomatoes, pureed
- 🧄1 tbsp ginger-garlic paste
- 🌿1 tsp cumin seeds
- 🧡½ tsp turmeric powder
- 🍃1 tsp coriander powder
- 🌶️½ tsp red chili powder
- 🌶️½ tsp garam masala
- 🌻2 tbsp cooking oil
- 🧂 salt, to taste
- 🌿 fresh coriander leaves, chopped, for garnish
Pro tips
- For richer flavor, you can dry roast cumin seeds before adding them to the oil.
- If you don't have a pressure cooker, soak beans for at least 8 hours, then boil them on the stovetop until tender (this may take 1-2 hours).
- Adjust the amount of red chili powder to your spice preference.
- A pinch of asafoetida (hing) can be added with the cumin seeds for digestive benefits and flavor.
Method
- 1Soak kidney beans overnight. Drain and pressure cook with fresh water for 8-10 whistles until tender. Separately, rinse brown rice and cook with 2 cups of water until fluffy.
- 2In a large pan or pot, heat cooking oil over medium heat. Add cumin seeds and let them splutter.
- 3Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook for another minute until fragrant.
- 4Add tomato puree and cook, stirring occasionally, until the oil separates from the mixture.
- 5Stir in turmeric powder, coriander powder, red chili powder, and salt. Cook for 2-3 minutes, adding a splash of water if needed to prevent burning.
- 6Add the cooked kidney beans along with their cooking liquid to the pan. Bring to a simmer, then cover and cook for 15-20 minutes, allowing the flavors to meld.
- 7Stir in garam masala and cook for another 2-3 minutes. Adjust consistency by adding more water if desired.
- 8Garnish with fresh chopped coriander leaves and serve hot with the cooked brown basmati rice.