Rajma Chawal (Kidney Bean Curry with Rice)

A hearty and flavorful North Indian curry made with kidney beans, aromatic spices, and served with basmati rice.

Ingredients

• 1.5 cups Dried Kidney Beans
• 1.5 cups Basmati Rice
• 1 large, finely chopped Onion
• 3 medium, pureed Tomatoes
• 2 tbsp Ginger-Garlic Paste
• 1.5 tbsp Garam Masala
• 1 tsp Turmeric Powder
• 1.5 tsp (for color and mild heat) Kashmiri Chili Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tbsp, crushed Dried Fenugreek Leaves (Kasuri Methi)
• 2 tbsp, chopped for garnish Fresh Cilantro
• 2 tbsp Vegetable Oil or Ghee
• 1 Bay Leaf
• Pinch Asafoetida (Hing)
• 1/2 cup Rice

Instructions

1. Soak kidney beans overnight or for at least 8 hours. Drain and rinse thoroughly.
2. Cook kidney beans in a pressure cooker with 4 cups of water and a pinch of salt for 20-25 minutes, or until very soft. Alternatively, boil in a pot for about 1.5-2 hours. Retain the cooking liquid.
3. Heat vegetable oil or ghee in a pot. Add asafoetida and bay leaf. Sauté for a few seconds.
4. Add finely chopped onion and sauté until golden brown.
5. Add ginger-garlic paste and sauté for 1 minute until fragrant.
6. Add pureed tomatoes and cook until the oil starts to separate from the mixture, about 5-7 minutes.
7. Add turmeric powder, Kashmiri chili powder, cumin powder, and coriander powder. Sauté for another 2 minutes.
8. Add cooked kidney beans along with the cooking liquid. Simmer for 30 minutes on low heat, stirring occasionally. Mash some of the kidney beans to thicken the gravy.
9. Stir in garam masala and crushed dried fenugreek leaves. Simmer for another 5 minutes.
10. Garnish with chopped fresh cilantro.
11. Cook basmati rice separately. For enhanced flavor, add a bay leaf and a teaspoon of oil while cooking the rice.
12. Serve hot rajma chawal together.

Cuisine: Indian

Suitability: vegetarian,gluten-free

Prep Time: 25 mins

Cook Time: 55 mins

Serving Size: 3

Meal Type: dinner