Rajma Chawal is a classic North Indian dish that combines red kidney beans (rajma) cooked in a flavorful tomato-based curry with steamed basmati rice. Known for its hearty and comforting nature, this dish is a staple in Indian households and a favorite for weekend meals. Perfectly spiced and wholesome, Rajma Chawal is a must-try recipe for anyone who loves Indian cuisine.
Ingredients
For the Rajma Curry:
- 1 cup red kidney beans (rajma), soaked overnight
- 2 medium onions, finely chopped
- 3 medium tomatoes, pureed
- 1 tsp ginger-garlic paste
- 2 green chilies, slit (optional)
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp garam masala
- 1 tsp kasuri methi (dried fenugreek leaves)
- 2 tbsp oil or ghee
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
For the Chawal (Rice):
- 2 cups basmati rice
- 4 cups water
- 1 tsp salt
- 1 tsp oil
Instructions
1. Cook the Rajma (Kidney Beans):
- Rinse the soaked kidney beans thoroughly. Pressure cook with 3 cups of water and a pinch of salt for 6-8 whistles, or until the beans are tender. If using an instant pot, cook on high pressure for 25-30 minutes. Drain and set aside, reserving the cooking liquid.
2. Prepare the Masala:
- Heat oil or ghee in a large pan. Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook until the raw aroma disappears.
- Add tomato puree and cook until the mixture thickens and the oil separates from the sides.
3. Add Spices and Rajma:
- Stir in turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- Add the cooked kidney beans along with the reserved cooking liquid. Simmer the curry for 15-20 minutes, allowing the flavors to meld together.
- Stir in garam masala and crushed kasuri methi. Simmer for another 5 minutes.
4. Cook the Rice:
- Rinse basmati rice under running water until the water runs clear. Soak for 20 minutes and drain.
- In a pot, bring 4 cups of water to a boil. Add rice, salt, and oil. Cook on medium heat until the rice is tender but not mushy. Drain and fluff with a fork.
5. Serve:
- Serve the hot rajma curry over a bed of steamed rice, garnished with fresh coriander leaves. Add a dollop of butter for extra richness, if desired.
The Comfort of Rajma Chawal
Rajma Chawal is more than just a meal—it’s an emotion. The combination of creamy kidney beans, aromatic spices, and fluffy rice creates a dish that’s both satisfying and nourishing. Often referred to as “soul food,” Rajma Chawal is a reminder of home for many Indians, offering a sense of warmth and nostalgia with every bite.
Tips for Perfect Rajma Chawal
- Soak the Rajma: Soaking the kidney beans overnight ensures they cook evenly and become soft.
- Use Fresh Spices: Freshly ground spices enhance the flavor of the curry.
- Consistency Matters: The curry should be thick and creamy, not watery. Adjust the liquid accordingly while simmering.
- Serve Fresh: Rajma Chawal tastes best when served hot and fresh.
Why You’ll Love This Recipe
Rajma Chawal is a wholesome, protein-packed dish that’s easy to prepare and full of flavor. Whether you’re looking for a comforting lunch or a hearty dinner, this recipe is a perfect choice. Its simple yet robust flavors make it a favorite for both kids and adults.
Rajma Chawal is a timeless dish that embodies the essence of Indian comfort food. With its creamy, spiced curry and perfectly cooked rice, it’s a meal that brings joy and satisfaction to any table. Try this recipe in your kitchen, and experience the magic of one of India’s most beloved dishes!
