Rajma Chawal

Rajma Chawal

Rajma Chawal

Veg Vegan

Red kidney bean curry over rice — large rajma beans soaked overnight, pressure-cooked until collapsing-soft, then simmered in a dark onion-tomato gravy with garam masala, ginger, and red chilli until the beans have nearly dissolved into the thick, earthy sauce. Eaten over plain steamed rice — every grain should absorb the gravy. The defining Delhi-Punjabi comfort meal, eaten at home every Sunday. No restaurant does it better than a Delhi home kitchen.

Cuisines

Haryanvi Punjabi Delhi

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1 cup rajma (kidney beans)
3 cups water
2 cups basmati rice
1 large onion, finely chopped
2 medium tomatoes, pureed
1 inch ginger, grated
4 cloves garlic, minced
2 tablespoons ghee or oil
1 teaspoon cumin seeds
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon coriander powder
— salt to taste
1 tablespoon fresh coriander leaves, chopped

Instructions

  1. 1 Wash and soak the rajma in water overnight or for at least 8 hours.
  2. 2 Drain the soaked rajma and add it to a pressure cooker with 3 cups of water and a little salt.
  3. 3 Pressure cook the rajma on medium heat for about 15-20 minutes or until soft.
  4. 4 Meanwhile, wash and soak the basmati rice for 30 minutes.
  5. 5 In a separate pot, bring water to a boil, add the soaked rice, and cook until done. Drain and set aside.
  6. 6 Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
  7. 7 Add chopped onions and sauté until golden brown.
  8. 8 Add grated ginger and minced garlic, and sauté for another minute.
  9. 9 Stir in the tomato puree, red chili powder, turmeric powder, coriander powder, and salt. Cook until the oil separates from the masala.
  10. 10 Add the cooked rajma along with its water to the masala. Mix well and simmer for 10-15 minutes.
  11. 11 Stir in garam masala and cook for another 2 minutes.
  12. 12 Garnish with fresh coriander leaves and serve hot with the cooked basmati rice.

Tips

For extra flavour, use whole spices like bay leaf, black cardamom, and cinnamon in the oil first.