Serves 1 · Prep 10 min · Cook 45 min · 730 calories per serving
A popular North Indian dish consisting of red kidney beans in a thick gravy served with steamed rice.
Why it's healthy
Rajma Chawal is a nutritionally balanced meal. The combination of kidney beans (a legume) and rice (a cereal) provides all essential amino acids, forming a complete protein source, vital for muscle repair and growth. Kidney beans are an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels. They are also rich in essential minerals like potassium, magnesium, and iron, which support heart health and prevent anemia. The use of tomatoes, onions, and spices like turmeric contributes antioxidants that help combat cellular damage in the body, making this a wholesome and nourishing dish.
Ingredients
1/2 cup red kidney beans (rajma), soaked overnight
1/2 cup basmati rice
1 tbsp oil or ghee
1 small onion, finely chopped
1 medium tomato, pureed
1 tsp ginger-garlic paste
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
Salt to taste
Water as needed
Fresh coriander for garnish
Instructions
1. Drain the soaked kidney beans. In a pressure cooker, add the beans, 2 cups of fresh water, and a pinch of salt. Cook for 15-20 minutes or until tender.
2. While the beans cook, prepare the rice. Wash the basmati rice and cook it with 1 cup of water until fluffy and all water is absorbed. Set aside.
3. For the gravy, heat oil/ghee in a pan. Add cumin seeds and let them splutter.
4. Add the chopped onion and sauté until golden brown.
5. Add ginger-garlic paste and sauté for a minute until fragrant.
6. Pour in the tomato puree and cook until the oil begins to separate from the masala.
7. Add the dry spices: turmeric, red chili powder, and coriander powder. Mix and cook for another minute.
8. Once the beans are cooked, lightly mash a few of them to help thicken the gravy. Add the cooked beans along with their cooking water to the pan with the masala.
9. Season with salt, mix well, and let it simmer on low heat for 10-15 minutes for the flavors to meld.
10. Stir in the garam masala and garnish with chopped fresh coriander leaves.
11. Serve the hot rajma curry alongside the steamed basmati rice.