Authentic Indian Rajma Chawal Recipe: Spiced Kidney Beans with Rice

Ingredients

  • 1 cup Rajma (Red Kidney Beans)
  • 2 cups Basmati Rice
  • 1 large Onion, finely chopped
  • 2 large Tomatoes, finely chopped
  • 1 Green Chili, slit
  • 1 tablespoon Ginger-Garlic paste
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Red Chili powder
  • 2 teaspoons Rajma masala
  • 1 teaspoon Garam masala powder
  • 2 tablespoons Oil
  • Salt, to taste
  • 3-4 cups Water for cooking
  • Coriander leaves, for garnish

Steps and instructions

  1. Soak the Rajma (Red Kidney Beans) overnight or for at least 8-10 hours.
  2. Drain the soaked Rajma and rinse them thoroughly. Add them to a pressure cooker, add sufficient water and cook for approximately 7-8 whistles or until the beans are soft.
  3. While the Rajma is cooking, wash the Basmati Rice thoroughly and soak it for about 30 minutes. After soaking, cook the rice in a separate pot until each grain is separate and fully cooked. Once done, drain the water and set aside.
  4. Heat oil in a pan. Add the finely chopped onions and slit green chili to it. Sauté until onions turn golden brown.
  5. Add the ginger-garlic paste to the pan and sauté until the raw smell disappears.
  6. Add the finely chopped tomatoes to the pan. Cook until they are soft and mushy.
  7. Add turmeric powder, red chili powder, Rajma masala, and salt to the pan. Sauté everything together until the oil starts to separate from the spices.
  8. Once the Rajma is cooked, add it to the pan along with the water it was cooked in. Mix well and let it simmer for about 15-20 minutes until the flavors are well combined.
  9. Add the garam masala and give it a final stir. Cook for another 2-3 minutes.
  10. Check the seasoning and adjust according to your taste. If the curry is too thick, add some water to adjust the consistency.
  11. Garnish the Rajma with chopped coriander leaves.
  12. Serve the Rajma hot with the cooked Basmati Rice.

Tools for making

Recipe variations

  • Addition of cooked and mashed potatoes to make Rajma Aloo (Rajma with Potatoes).
  • Include some chopped vegetables like carrots, peas, or bell peppers for added nutrition and flavor.
  • For a spicier version, increase the amount of red chili powder or add chopped green chilies.
  • Replace Basmati Rice with jeera rice (rice cooked with cumin seeds) or any other variety of rice you prefer.
  • For a creamy texture, add a splash of fresh cream or coconut milk to the Rajma curry.
  • Include some paneer cubes (Indian cottage cheese) or tofu for a protein boost.
  • Make it vegan by omitting ghee or butter and using oil instead.
  • Experiment with different spices and herbs like cumin seeds, coriander powder, or kasuri methi (dried fenugreek leaves) to customize the flavor.
  • Add a tangy twist by squeezing some lemon juice over the Rajma curry before serving.
  • For a smoky flavor, you can temper the Rajma with charcoal by placing a small piece of charcoal on a foil, heating it until red-hot, and then placing it in a small bowl in the center of the Rajma curry. Drizzle some ghee over the charcoal and cover the pan immediately. Let it sit for a few minutes to absorb the smoky flavor.

Recipe overview

Rajma Chawal, a beloved North Indian comfort food, is an easy, nutritious, and satisfying dish that's perfect for a family dinner or weekend lunch. This popular combination pairs soft, spiced kidney beans (Rajma) with fluffy Basmati rice (Chawal) for a meal that's hearty, balanced, and full of flavor. In this recipe, we'll guide you through preparing Rajma Chawal from scratch, starting with soaking the beans and cooking them until they're perfectly tender. We'll also demonstrate how to create a rich, aromatic curry base with traditional Indian spices, onions, tomatoes, and ginger-garlic paste. Finally, we'll show you how to cook Basmati rice to the perfect consistency. After following these steps, you'll be rewarded with a bowl of steaming Rajma Chawal, ready to be enjoyed with a garnish of fresh coriander leaves. Though Rajma Chawal is a simple dish in essence, it's the delicate balance of spices and the softness of the beans that makes it special. Whether you're new to Indian cuisine or an experienced home cook, this recipe is sure to delight your taste buds. Enjoy the cooking process and savor the comforting, homey flavors of Rajma Chawal.

Common questions

  1. How long do I need to soak the Rajma for?
  2. You need to soak the Rajma overnight or for at least 8-10 hours.
  3. How do I cook the Rajma?
  4. Drain the soaked Rajma and rinse them thoroughly. Add them to a pressure cooker, add sufficient water and cook for approximately 7-8 whistles or until the beans are soft.
  5. How do I cook the Basmati Rice?
  6. Wash the Basmati Rice thoroughly and soak it for about 30 minutes. After soaking, cook the rice in a separate pot until each grain is separate and fully cooked. Once done, drain the water and set aside.
  7. What should I do with the onions and green chili?
  8. Heat oil in a pan. Add the finely chopped onions and slit green chili to it. Sauté until onions turn golden brown.
  9. When do I add the tomatoes?
  10. Add the ginger-garlic paste to the pan and sauté until the raw smell disappears. Then, add the finely chopped tomatoes to the pan. Cook until they are soft and mushy.
  11. What spices do I add to the curry?
  12. Add turmeric powder, red chili powder, Rajma masala, and salt to the pan. Sauté everything together until the oil starts to separate from the spices.
  13. How long should I simmer the Rajma curry?
  14. Once the Rajma is cooked, add it to the pan along with the water it was cooked in. Mix well and let it simmer for about 15-20 minutes until the flavors are well combined.
  15. What do I add at the end?
  16. Add the garam masala and give it a final stir. Cook for another 2-3 minutes.
  17. How do I adjust the consistency of the curry?
  18. If the curry is too thick, add some water to adjust the consistency.

Serving dishes and utensils

  • Pressure Cooker - Used to cook the Rajma until soft and tender.
  • Pan - Used to sauté the onions, tomatoes, and spices for the Rajma curry.
  • Pot - Used to cook the Basmati Rice separately.
  • Serving Bowls - Used to serve the Rajma and Rice.
  • Serving Spoon - Used to serve the Rajma and Rice onto plates.
  • Garnishing Tool - Used to chop coriander leaves for garnishing.
  • Plates - Used to serve the Rajma Chawal to eat.
  • Forks or Spoons - Utensils used for eating the Rajma Chawal.
  • Napkins - Used for cleaning hands while eating.

Origin stories

Ah, Rajma Chawal, a beloved staple in Indian households, particularly popular in the northern regions. Its humble beginnings can be traced back to Mexico, where the red kidney beans, known as Rajma in India, were first cultivated. These beans were introduced to the Indian subcontinent by Portuguese traders and explorers in the 15th century. The hearty red beans found their place in the local cuisine, and over time, Rajma Chawal came to be. This dish, a comforting combination of red kidney beans cooked in a thick, spiced gravy served over rice, warms the heart and the home, especially during the winter months. A quintessential comfort food, it is not just a meal, but a celebration of simple, rustic flavours that sing a song of home and warmth. An interesting bit of trivia is that in many North Indian homes, no special occasion is considered complete without a serving of Rajma Chawal. So deeply ingrained in the culture, it is many a child's request for a mother's home-cooked meal when returning from afar. Such is the love for Rajma Chawal!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.