Kidney Beans With Rice (rajma Chawal)

Rajma Chawal is a classic Punjabi dish that consists of kidney beans cooked in a spiced tomato-based gravy, served with aromatic basmati rice. This hearty and flavorful dish is a staple in Punjabi cuisine and is perfect for a comforting meal.

Kidney Beans With Rice (rajma Chawal)

Ingredients

  • 2 cups kidney beans, soaked overnight
  • 1 cup basmati rice
  • 1 onion, finely chopped
  • 2 tomatoes, pureed
  • 3 cloves garlic, minced
  • 1-inch ginger, grated
  • 1 green chili, chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons oil
  • Fresh cilantro for garnish

Instructions

  1. Pressure cook the soaked kidney beans with salt until they are soft and cooked through.
  2. Cook the basmati rice in a separate pot using the absorption method.
  3. In a large pan, heat oil and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
  4. Add the minced garlic, grated ginger, and green chili. Sauté for a few minutes.
  5. Stir in the tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the masala.
  6. Add the cooked kidney beans to the masala and simmer for 10-15 minutes, allowing the flavors to meld together.
  7. Sprinkle garam masala and garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
15g
Carbohydrates
50g
Fat
10g

Supplies

Pressure Cooker Pot Pan

Tools

Knife Cutting Board Measuring Spoons

Serving suggestions

Serve the Rajma Chawal hot with a side of plain yogurt, pickles, and a fresh salad.

Tips & tricks

For extra flavor, you can add a dollop of ghee (clarified butter) on top of the Rajma Chawal before serving.

Cost

$10