Rajma Chawal (North Indian Kidney Bean Curry with Rice)
Rajma chawal is a weekday comfort meal across northern India, particularly beloved in Delhi and Punjab households. Dried red kidney beans are soaked overnight and pressure-cooked until creamy inside, then simmered in a gravy of slow-cooked onions, crushed tomatoes, and a combination of garam masala, cumin, and coriander powder. As the beans continue to cook in the gravy, their starch thickens the sauce naturally, producing a rich, almost velvety consistency without any added cream. The dish is always served alongside plain steamed basmati rice, which absorbs the spiced gravy and carries its warmth. A squeeze of lemon and a side of sliced raw onion cut through the richness. Rajma reheats exceptionally well, and many cooks insist the second-day version is the better one.
Adjust Servings
Instructions
- 1
Heat oil and toast cumin seeds until fragrant.
- 2
Add chopped onion and cook until golden brown.
- 3
Add ginger-garlic paste and tomato; cook down into a thick base.
- 4
Stir in turmeric, chili powder, and garam masala for 30 seconds.
- 5
Add beans and a little water, simmer 15 minutes, then serve over rice.
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Nutrition (per serving)
Goes Well With
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Korean Hemp Seed Rice (Nutty Protein-Rich Grain Rice)
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