Rajma Chawal and a serving of basmati rice.

Rajma Chawal

This well-known Indian comfort food is a flavorful kidney bean dish that is served over rice and is perfect for winter.

This recipe stars U.S.-grown basmati rice and comes to us from our friend Anisha of @upbeetanisha in partnership with USA Rice and thefeedfeed.

  • Servings
    4
  • Serving Size
    1 bowl
  • Prep Time
    10 min
  • Cook Time
    45 min
  • Total Time
    55 min

Ingredients

  • 1 cup dry kidney beans, soaked overnight 
  • 3 cups water
  • 1 tablespoon avocado oil or another neutral oil 
  • 1 red onion, finely chopped
  • 1 inch fresh ginger, peeled and grated
  • 1 cup tomato puree (about 2 fresh tomatoes)
  • 1 teaspoon salt + more to taste
  • 1 teaspoon coriander
  • ½ teaspoon cumin
  • ½ teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon red chili powder
  • 1 teaspoon kashmiri chili powder (optional for color)
  • 1 teaspoon kasoori methi (dried fenugreek leaves)
  • 1 cup basmati rice, cooked
  • cilantro, for serving
 

Directions

  • In a medium pan over medium heat, heat the oil. You could also use the pressure cooker, an Instant Pot, or the pot that you will simmer the rajma in. 
  • Add onion and cook until translucent for about 5 minutes. Add ginger and continue stirring for a few minutes, until the raw ginger smell goes away. 
  • Add the tomato puree and a big pinch of salt. Cook until the tomato juices mostly evaporate and the tomato clumps together in the pan. 
  • Add all the spices and slightly lower the heat. Gently mix them into the aromatics. 
  • To your cooking vessel of choice, add the soaked kidney beans, the aromatics-spices base you just cooked, 3 cups of water, and more salt if needed. 
  • In a pressure cooker: Bring to simmer over medium-high heat. After two whistles, reduce heat to medium-low and continue cooking for 15 minutes. Allow for natural pressure release.

    In an Instant Pot: Cook on high pressure for 40 minutes. Allow for natural pressure release. 

    In a regular pot on the stove: Let the rajma simmer for 1-2 hours. Check every now and then until the beans are soft and tender. There should be no bite to them. 
  • Serve with white basmati rice and garnish with cilantro.

Recipe Notes

Cook time will depend on the method you use.