Rajma Chawal
Red kidney beans simmered low and slow into a thick, creamy tomato-ginger gravy, finished with a ghee-cumin tempering — a Punjabi comfort-food staple served over steamed rice.
Vegetarian
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups dried kidney beans, soaked overnight
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp turmeric
- 2 tsp garam masala
- 1 tsp red chili powder
- 2 tbsp ghee or oil
- Salt, to taste
- Cilantro, for garnish
- Steamed rice, to serve
Steps
- Pressure-cook (or simmer) the soaked kidney beans with fresh water and a pinch of salt until soft, about 25-30 minutes under pressure.
- Heat the ghee in a pot, add the cumin seeds, and let them sizzle.
- Add the onion and cook until golden, then stir in the ginger-garlic paste.
- Add the tomato puree, turmeric, chili powder, and cook until the oil separates.
- Add the cooked beans along with their cooking liquid and simmer for 20-25 minutes, mashing a few beans against the pot to thicken the gravy.
- Stir in the garam masala, simmer 5 more minutes, and adjust salt.
- Garnish with cilantro and serve hot over steamed rice.