Rajma Chawal (Kidney Bean Rice Bowl)
Creamy red kidney bean curry served over steamed rice — the ultimate Indian comfort food, beloved from Punjab to every college cafeteria.
10mPrep
40mCook
4Servings
320Calories
16gProtein
Ingredients
- 1 cupsred kidney beans, soaked overnight
- 1 mediumonion, grated
- 1 mediumtomatoes, pureed
- 1 tbspgarlic-ginger paste
- 1 tsprajma masala or garam masala
- 1 tspcumin seeds
- 1 tspturmeric
- 1 tbspoil
- 1 cupsbasmati rice, cooked
- 1 tspsalt
Ingredients
- 1.5 cups red kidney beans, soaked overnight
- 2 medium onion, grated
- 3 medium tomatoes, pureed
- 2 tbsp garlic-ginger paste
- 2 tsp rajma masala or garam masala
- 1 tsp cumin seeds
- 0.5 tsp turmeric
- 3 tbsp oil
- 2 cups basmati rice, cooked
- 1.5 tsp salt
Instructions
- Pressure cook soaked kidney beans for 20 minutes until tender; reserve cooking liquid.
- Heat oil in a deep pot; add cumin seeds and let them sizzle.
- Add grated onion and cook until golden-brown, about 10 minutes.
- Stir in garlic-ginger paste and cook 2 minutes.
- Add tomato puree, turmeric, and all spices; cook until oil separates, 8 minutes.
- Add cooked beans with their liquid, bring to boil, then simmer 15 minutes.
- Mash some beans to thicken; taste and adjust salt. Serve over hot basmati rice.