North Indian

Rajma Chawal

By The Indian Hub Kitchen Vancouver, British Columbia

Slow-cooked kidney beans in a spiced onion-tomato gravy, served over steamed rice.

Food Story

Rajma chawal is the Sunday comfort meal of every North Indian household.

Prep

15 min

Cook

45 min

Serves

Ingredients

1
Rinse 1.5 cups kidney beans (rajma) and soak in plenty of water overnight (8-10 hours). They will double in size. Drain.
2
In a pressure cooker, combine the soaked rajma, 4 cups water, and 1/2 tsp salt. Pressure cook for 6-8 whistles (about 25-30 minutes) until the beans are completely soft and creamy when pressed. The cooking time depends on the age of the beans - older beans take longer.
3
In a separate pan, heat 2 tbsp oil. Add 1 tsp cumin and let it splutter. Add 2 finely chopped onions and saute for 7-8 minutes until golden brown. Add 1 tbsp ginger-garlic paste and cook for 1 minute.
4
Add 3 chopped tomatoes and cook for 6-8 minutes, stirring, until they break down into a paste and oil separates. Add 1 tsp coriander powder, 1 tsp garam masala, 1/2 tsp turmeric, and 1 tsp red chili powder. Cook for 2 minutes.
5
Add the boiled rajma along with its cooking liquid. Add more water if needed to reach a gravy consistency. Simmer uncovered for 20 minutes, mashing some beans against the side of the pot to thicken the gravy. The longer you simmer, the better the flavor.
6
Taste and adjust salt. Garnish with chopped coriander. Serve hot over freshly steamed basmati rice with a slice of raw onion and lemon on the side. The ultimate North Indian comfort meal.