How to make Rajma Chawal, watch the full video on my channel.

Ingredients

• 1 cup Dried Rajma (Kidney Beans) (soaked overnight, drained)
• 3 cups Water for Rajma (for pressure cooking)
• 1 cup Basmati Rice (rinsed until water runs clear)
• 2.5 cups Water for Rice (ratio 1:2.5 rice to water)
• 1 medium Onion (finely chopped)
• 2 medium Tomato (chopped)
• 4 cloves Garlic (minced)
• 1 tsp Ginger (freshly grated)
• 2 tbsp Peanut Oil (for sautéing, high smoke point)
• 1 tsp Cumin Seeds
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1/2 tsp Garam Masala
• 1 tsp Salt (or to taste)
• 2 tbsp Fresh Cilantro (chopped for garnish)

Instructions

1. Soak the Rajma

   Rinse the dried rajma and soak them in plenty of water overnight (at least 8 hours).

   Time: PT0M

2. Rinse and Drain

   Drain the soaked rajma and give them a quick rinse under running water.

   Time: PT2M

3. Prepare the Vegetables

   Finely chop the onion, dice the tomatoes, mince the garlic and grate the ginger.

   Time: PT5M

4. Sauté Aromatics

   Heat 2 tbsp peanut oil in the saucepan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10 seconds, then add the chopped onion. Sauté until golden brown, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium heat

5. Build the Tomato‑Spice Base

   Add the minced garlic, grated ginger, chopped tomatoes, 1/2 tsp turmeric, 1 tsp red chili powder, and 1 tsp salt. Cook, stirring occasionally, until the tomatoes break down and the oil separates, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

6. Pressure‑Cook the Rajma

   Add the drained rajma to the saucepan, pour in 3 cups water, and stir. Transfer the mixture to a pressure cooker (or use the sauté mode of an Instant Pot). Seal and cook on high pressure for 25 minutes.

   Time: PT25M

7. Natural Release & Simmer

   Allow the pressure to release naturally for 10 minutes, then quick‑release any remaining pressure. Open the cooker, stir, and simmer the beans uncovered over low heat for 15 minutes to thicken the gravy.

   Time: PT15M

   Temperature: Low heat

8. Cook the Basmati Rice

   Rinse the basmati rice until water runs clear. In a saucepan (or rice cooker), combine 1 cup rice with 2.5 cups water, bring to a boil, then reduce to a gentle simmer, cover, and cook for 20 minutes until water is absorbed and rice is fluffy.

   Time: PT20M

   Temperature: Medium‑low heat

9. Finish & Serve

   Garnish the rajma with chopped cilantro. Serve hot with the cooked basmati rice on the side.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

18 g

Carbohydrates

65 g

Fat

9 g

Fiber

12 g