Entree: India – Punjab – ਰਾਜਮਾ ਚਾਵਲ ➤ Rājmā Chāval (Red kidney bean curry served with steamed rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) dried red kidney beans, soaked overnight and drained (or 2 cans, 15 oz / 425 g each, drained and rinsed)
- 2 cups (370 g) basmati rice, rinsed until water runs clear
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 tsp (2 g) cumin seeds
- 2 medium onions, finely chopped (approx. 10 oz / 300 g)
- 4 cloves garlic, minced (approx. 12 g)
- 1 1/2 inch (15 g) fresh ginger, minced
- 3 medium tomatoes, finely chopped (approx. 14 oz / 400 g) or 2 cups (480 g) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 tbsp (7 g) coriander powder
- 1 tsp (2 g) cumin powder
- 1 tsp (2 g) garam masala
- 1/2 tsp (1.5 g) turmeric
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 3 to 4 cups (720–960 ml) water or vegetable stock (for cooking beans and adjusting curry consistency)
- 2 tbsp (30 g) chopped fresh cilantro for garnish
- 1 lemon, cut into wedges, for serving
- Optional: 1 tsp (1 g) dried fenugreek leaves (kasuri methi) crushed

Instructions

1. If using dried beans: after soaking overnight, place beans in a pressure cooker with 6 cups (1.4 L) water and 1/2 tsp (2.5 g) salt; cook under pressure for about 12–15 minutes (or 25–30 minutes in a pot until tender) then drain, reserving cooking liquid. If using canned beans, skip to step 2.
2. Rinse the basmati rice; combine with 3 1/2 cups (825 ml) water and a pinch of salt in a saucepan, bring to a boil, then reduce heat to low, cover and simmer 15 minutes until water is absorbed; remove from heat and let rest covered for 5 minutes, then fluff with a fork.
3. Warm the oil or ghee in a heavy pan over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add chopped onions and sauté until golden brown, about 10–12 minutes.
4. Add minced garlic and ginger; cook 1–2 minutes until fragrant. Stir in tomato paste and chopped tomatoes, cook until oil separates and tomatoes are well broken down, about 8–10 minutes.
5. Stir in coriander powder, cumin powder, turmeric, red chili powder, and salt. Cook the spices 1–2 minutes, then add the cooked (or canned) kidney beans and 1 to 1 1/2 cups (240–360 ml) reserved bean cooking liquid or water to reach a thick gravy consistency.
6. Simmer the rajma on low heat, partially covered, for 20–30 minutes so flavors meld; mash a few beans against the side of the pot to thicken the gravy. Add garam masala and kasuri methi if using in the last 5 minutes.
7. Taste and adjust salt and spice. Garnish with chopped cilantro and serve hot with the steamed basmati rice and lemon wedges on the side.