Rajma Chawal

Name: Rajma Chawal
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400g dried red kidney beans, soaked overnight; 2 large onions, finely diced; 400g crushed tomatoes; 4 cloves garlic, minced; 2cm fresh ginger, minced; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp garam masala; 1 tsp turmeric; 1 tsp chilli powder; 3 tbsp vegetable oil; 1 tsp cumin seeds; steamed basmati rice to serve

Punjabi red kidney bean curry served over steamed rice — the great Indian comfort food combination. Cooking the onions until they're a very dark golden, well past pale and translucent, builds the deep base flavour rajma is known for.

Total time

90 min

Prep

20 min

Cook

70 min

Difficulty

easy

Cuisine

Indian

vegetarianvegangluten-free

Ingredients

400gdried red kidney beans, soaked overnight

2large onions, finely diced

400gcrushed tomatoes

4 clovesgarlic, minced

2cmfresh ginger, minced

2 tspground cumin

2 tspground coriander

1 tspgaram masala

1 tspturmeric

1 tspchilli powder

3 tbspvegetable oil

1 tspcumin seeds

steamed basmati riceto serve

Instructions

Pressure cook or boil soaked beans until completely tender, about 45 minutes.

Fry cumin seeds in oil, add onions and cook until very dark golden.

Add garlic and ginger, cook 2 minutes.

Add all spices, cook 2 minutes.

Add crushed tomatoes, cook 10 minutes until rich.

Add beans with their cooking liquid, simmer 20 minutes.

Mash some beans against the side to thicken.

Serve over steamed basmati rice — rajma chawal is never separated.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

278

Protein

11.1g

Fat

11.6g

Carbs

35.3g

Fiber

9.4g

Sodium

15mg

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