Rajma Chawal is a classic North Indian comfort meal made with red kidney beans (rajma) cooked in a rich tomato-onion gravy and served with steamed rice. This recipe serves 4 people.

Ingredients

For the Rajma

• 1 cup dried rajma (red kidney beans)
• 3 cups water (for pressure cooking)
• 2 tbsp cooking oil or ghee
• 1 tsp cumin seeds
• 2 medium onions, finely chopped
• 1 tbsp ginger-garlic paste
• 3 medium tomatoes, pureed
• 2 green chilies, chopped (optional)
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1 tsp garam masala
• Salt to taste
• 2 tbsp chopped fresh coriander leaves

For the Rice

• 1 cup basmati rice
• 2 cups water
• ½ tsp salt (optional)
• 1 tsp ghee (optional)

Step 1: Soak the Rajma

1.Wash the rajma thoroughly.

2.Soak it in 3–4 cups of water for 8–10 hours or overnight.

3.Drain the soaking water before cooking.

Step 2: Pressure Cook the Rajma

1. Add soaked rajma and 3 cups fresh water to a pressure cooker.
2. Add a little salt if desired.
3. Cook for 6–8 whistles (or 25–30 minutes on medium heat).
4. The beans should be soft enough to mash easily with your fingers.

Step 3: Prepare the Masala

1. Heat oil or ghee in a pan.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Stir in the ginger-garlic paste and cook for 1 minute.
5. Add the tomato puree and green chilies.
6. Cook until the oil starts separating from the masala.

Step 4: Add the Spices

Mix in:

• Turmeric
• Red chili powder
• Coriander powder
• Cumin powder
• Salt

Cook for 2–3 minutes on low heat.

Step 5: Add the Cooked Rajma

1. Add the cooked rajma along with its cooking liquid.
2. Mix well.
3. Lightly mash a few beans to naturally thicken the gravy.
4. Simmer for 15–20 minutes, stirring occasionally.

Step 6: Finish the Curry

1. Add garam masala.
2. Mix well and cook for another 2 minutes.
3. Garnish with fresh coriander leaves.

Step 7: Cook the Rice

1. Wash the basmati rice until the water runs clear.
2. Soak for 20 minutes (optional but recommended).
3. Add rice and water to a pot.
4. Bring to a boil, then reduce the heat to low.
5. Cover and cook for 12–15 minutes until the rice is fluffy.

Step 8: Serve

Serve hot rajma over steamed basmati rice. Add:

• Sliced onions
• Lemon wedges
• Green chilies
• Papad or pickle (optional)

Tips for the Best Rajma Chawal

• Soaking overnight helps the beans cook evenly.
• Use fresh tomatoes for a richer flavor.
• Simmer the curry for at least 15 minutes to develop its taste.
• Rajma often tastes even better the next day as the flavors deepen.

Approximate Nutrition (Per Serving)

• Calories: 450–500 kcal
• Protein: 16–18 g
• Carbohydrates: 70–75 g
• Fat: 10–12 g
• Fiber: 12–15 g

Enjoy your homemade Rajma Chawal with a fresh salad and a squeeze of lemon for an authentic North Indian meal!