How to make Rajma Chawal.

Ingredients

• 1 cup Kidney Beans (Rajma) (dry, soaked overnight with a pinch of salt and rinsed before cooking)
• 1 tsp Salt (added to soaking water and to cooking broth)
• 1 tsp Mustard Oil (for tempering, gives authentic flavor)
• 1 medium Onion (finely chopped)
• 0.5 tsp Ginger Garlic Paste (store‑bought or homemade)
• 0.5 tsp Turmeric Powder (ground)
• 1 tsp Chili Powder (adjust to heat preference)
• 0.25 tsp Cumin Powder (ground)
• 1 tsp Coriander Powder (ground)
• 1 cup Tomato Puree (fresh tomatoes blended or canned puree)
• 1 piece Green Chili (finely chopped, optional)
• 1 cup Basmati Rice (rinsed until water runs clear)
• 5 cups Water (for beans) (adjust if beans absorb more)
• 1.5 cups Water (for rice) (1.5 × rice volume)
• 1 tsp Ghee (optional) (for garnish)

Instructions

1. Soak the Rajma

   Place 1 cup dry kidney beans in a large bowl, add 1 tsp salt and enough water to cover. Soak overnight (at least 8 hours).

   Time: PT5M

2. Drain and Rinse

   After soaking, drain the beans and rinse under running water.

   Time: PT2M

3. Prepare Aromatics

   Finely chop 1 medium onion and 1 green chili. Measure all spices and set aside.

   Time: PT5M

4. Sauté Onion

   Heat 1 tsp mustard oil in the saucepan over medium flame. Add the chopped onion and sauté until translucent, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium flame

5. Add Ginger‑Garlic Paste

   Stir in 0.5 tsp ginger garlic paste and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium flame

6. Spice It Up

   Add 0.5 tsp turmeric, 1 tsp chili powder, 0.25 tsp cumin powder, and 1 tsp coriander powder. Stir quickly for 30 seconds.

   Time: PT1M

   Temperature: Medium flame

7. Cook the Rajma

   Add the soaked rajma and 5 cups water. Bring to a rolling boil, then reduce to a gentle simmer, cover, and cook for 25 minutes on medium flame.

   Time: PT25M

   Temperature: Medium flame

8. Prepare Basmati Rice

   While beans simmer, rinse 1 cup basmati rice until water runs clear. In a separate saucepan combine rice with 1.5 cups water, bring to boil, then cover and simmer on low for 12 minutes.

   Time: PT12M

   Temperature: Low flame

9. Add Tomato Puree

   When beans are about 20 minutes into cooking, stir in 1 cup tomato puree. Cook uncovered for 5 minutes, allowing the sauce to thicken.

   Time: PT5M

   Temperature: Medium flame

10. Finish with Chili and Garam Masala

    Add the chopped green chili and 0.5 tsp garam masala (optional). Stir and cook for another 2 minutes.

    Time: PT2M

    Temperature: Medium flame

11. Check Bean Tenderness

    Test a bean; it should be soft but not mushy. If still firm, add a little water and cook 5‑10 minutes more.

    Time: PT5M

    Temperature: Medium flame

12. Rest and Garnish

    Turn off heat, let the rajma rest covered for 5 minutes. Drizzle 1 tsp ghee (optional) before serving.

    Time: PT5M

13. Serve

    Spoon the hot rajma over a bed of fluffy basmati rice. Enjoy immediately.

    Time: PT0M

Nutrition Facts

Calories

460

Protein

15 g

Carbohydrates

70 g

Fat

9 g

Fiber

10 g