Indian Rajma Chawal (Kidney Beans Curry with Rice) - Full Recipe

recipe is divided into two main parts: preparing the Rajma (curry) and the Chawal (rice).

Part 1: Rajma (Kidney Bean Curry)

Yields: 4-6 serving    

Prep time: 15-20 minutes (plus overnight soaking for rajma)

Cook time: 45-60 minutes

Ingredients:

For Soaking & Boiling Rajma:

• 1 cup (approx. 200g) dried Rajma (Red Kidney Beans) - Kashmiri rajma or Chitra rajma are excellent choices.

• 4-5 cups water (for soaking)

• 3-4 cups water (for pressure cooking)

• 1/2 tsp salt

• 1-2 Bay leaves (optional, for boiling)

• 1-2 Black cardamom pods (optional, for boiling)

• 2-3 Cloves (optional, for boiling)

• 1 small piece of Cinnamon stick (optional, for boiling)

• For the Masala (Gravy):

  • 2 tbsp Ghee or Oil (or a mix)

  • 1 tsp Cumin seeds (Jeera)

  • 1/8 tsp Asafoetida (Hing) - Optional, but aids digestion.

  • 1 large Onion (about 200g), very finely chopped or pureed

  • 1.5-2 tbsp Ginger-Garlic Paste (or 1 inch ginger & 5-6 garlic cloves, crushed/grated)

  • 2-3 Green Chilies, finely chopped (adjust to your spice preference)

  • 2-3 medium Tomatoes (about 300g), pureed or very finely chopped

  • 1/2 tsp Turmeric powder (Haldi)

  • 1 tsp Red Chili powder (Kashmiri red chili powder for color and mild heat, or regular for more spice)

  • 2 tsp Coriander powder (Dhania powder)

  • 1 tsp Cumin powder (Jeera powder)

  • 1 tsp Garam Masala

  • Salt to taste

  • 1 tbsp Kasuri Methi (Dried Fenugreek leaves), crushed (optional, but adds great flavor)

  • Fresh Coriander leaves, chopped, for garnish

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  • Instructions:

  1. Soak the Rajma: Wash the rajma thoroughly and soak them in plenty of water (at least 4-5 cups) overnight, or for a minimum of 8-10 hours. This is crucial for proper cooking and digestion.

  2. Cook the Rajma:

     • Drain the soaked rajma and rinse them well.

     • Transfer the drained rajma to a pressure cooker. Add 3-4 cups of fresh water, 1/2 tsp salt, and optional whole spices (bay leaves, black cardamom, cloves, cinnamon stick).

     • Close the lid and pressure cook for 7-8 whistles on medium-high heat, then reduce heat to low and cook for another 15-20 minutes. The cooking time can vary based on the quality and age of the rajma.

     • Once cooked, allow the pressure to release naturally. The rajma should be very soft and mash easily between your fingers, yet still hold their shape. If not, pressure cook for a few more whistles with a little more water. Remove the whole spices if desired before proceeding.

     • Tip for thicker gravy: Mash a few rajma beans with the back of your spoon or ladle directly in the cooker. This will naturally thicken the gravy.

     • 3 Prepare the Masala:

     • Heat ghee or oil in a large pan or kadai over medium heat.

     • Add cumin seeds and let them splutter. Add asafoetida (hing) if using.

     • Add the finely chopped or pureed onions. Sauté on medium heat, stirring occasionally, until they turn golden brown and translucent (this can take 8-10 minutes and is key for flavor).

     • Add the ginger-garlic paste and chopped green chilies. Sauté for another 1-2 minutes until the raw smell disappears.

     • Add the pureed or finely chopped tomatoes. Cook, stirring frequently, until the tomatoes soften and the oil starts to separate from the mixture (about 5-7 minutes).

     • Lower the heat and add the turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté for 1-2 minutes, stirring constantly, to cook the spices and release their aroma. Be careful not to burn them.

     • 4 Combine Rajma and Masala:

     • Add the cooked rajma along with its cooking liquid to the masala. Mix well.

     • Add salt to taste (remember you added some when boiling the rajma).

     • Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes. This allows the flavors to meld together. If the gravy is too thick, add a little hot water to adjust consistency.

     • Add the garam masala and crushed kasuri methi (if using) in the last 5 minutes of simmering.

     • Stir well.

     • 5 Garnish and Serve: Garnish generously with fresh chopped coriander leaves.

     • 

     • Part 2: Chawal (Steamed Rice)

     • While Rajma is simmering, prepare your rice. Plain steamed rice or Jeera Rice (cumin rice) are both excellent choices. Here's how to make simple steamed rice:

     • Ingredients

     • 1 cup Basmati rice (or any long-grain rice)

     • 2 cups water (adjust based on rice type; 1:2 ratio is a good starting point)

     • 1/2 tsp salt (optional)

     • 1/2 tsp oil or ghee (optional, helps prevent sticking)

     • Instructions:

     • Rinse the Rice: Rinse the basmati rice thoroughly under cold running water until the water runs clear. This removes excess starch.

     • Soak the Rice (Optional but Recommended): Soak the rinsed rice in fresh water for 20-30 minutes. This helps the rice cook evenly and become fluffier. Drain well before cooking.

     • Cook the Rice:

       • In a heavy-bottomed pot or saucepan, bring 2 cups of water to a boil. Add salt and optional oil/ghee.

       • Add the drained rice to the boiling water. Stir gently once.

       • Reduce heat to low, cover the pot tightly with a lid, and cook for 10-15 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during this time.

       • Once cooked, turn off the heat and let the rice rest, covered, for 5-10 minutes. This allows the steam to finish cooking the rice and makes it fluffier.

       • Gently fluff the rice with a fork before serving.

       • Serving Suggestion:

         Serve hot Rajma (Kidney Bean Curry) over a generous portion of freshly cooked Chawal (Steamed Rice).

     • Enjoy your delicious homemade Indian Rajma Chawal!