Entree: India – Delhi & NCR – राजमा चावल ➤ Rajma Chawal (Spiced red kidney bean curry served with steamed basmati rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 40 min

Total 1 hr 25 min

Ingredients

- 1 1/2 cups (300 g) dried red kidney beans (rajma), soaked overnight and drained
- 6 cups (1.4 L) water, for cooking the beans
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 bay leaf
- 1 tsp (5 g) cumin seeds
- 2 medium onions, finely chopped, about 1 1/2 cups (240 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, pureed, about 2 cups (480 g)
- 2 tsp (10 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) turmeric powder
- 1–2 tsp (5–10 g) red chili powder, adjust to taste
- 2 tsp (10 g) garam masala
- 1 tsp (5 g) kasuri methi (dried fenugreek leaves), crushed (optional)
- 1–1 1/2 tsp (5–7 g) kosher salt, or to taste (plus more for soaking/cooking beans)
- 2 tbsp (30 ml) fresh cilantro, chopped, for garnish
- 1 tbsp (15 ml) lemon juice or to taste
- 2 cups (370 g) basmati rice, rinsed until water runs clear
- 3 cups (720 ml) water, for steaming the rice
- 1 tsp (5 g) salt, for the rice

Instructions

1. Drain the soaked rajma and place in a pressure cooker or large pot with 6 cups (1.4 L) fresh water and 1/2 tsp salt; pressure-cook 15–20 minutes on medium (or simmer 60–90 minutes) until beans are tender but intact; reserve cooking liquid.
2. Heat oil or ghee in a heavy-bottomed pan over medium heat; add bay leaf and cumin seeds and sautée until cumin is aromatic, about 30 seconds.
3. Add chopped onions and cook, stirring occasionally, until golden brown, 8–10 minutes; add minced garlic and ginger and cook 1–2 minutes more.
4. Stir in tomato puree, ground coriander, ground cumin, turmeric, and red chili powder; cook the masala until oil begins to separate from the tomato mixture, 8–10 minutes.
5. Add the cooked rajma and 1–2 cups (240–480 ml) of the reserved bean cooking liquid (add more for a thinner gravy); bring to a simmer and cook gently 15–20 minutes so flavors meld and gravy thickens; mash a few beans against the side of the pan to help thicken if needed.
6. Stir in garam masala, crushed kasuri methi (if using), lemon juice, and adjust salt; simmer 5 more minutes and finish with chopped cilantro.
7. While the rajma simmers, cook the basmati rice: bring 3 cups (720 ml) water and 1 tsp (5 g) salt to a boil in a saucepan, add rinsed rice, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed; let rest covered 5 minutes then fluff with a fork.
8. Serve hot rajma spooned over steamed basmati rice, garnished with extra cilantro and a wedge of lemon if desired.