Easy Rajma Chawal - Kidney Beans Curry with Rice

 Rajma Chawal is a hearty and flavorful dish made with red kidney beans (rajma) in a spiced tomato-based gravy, served with aromatic basmati rice. 

Ingredients:

For Rajma (Kidney Bean Curry )

• 1 cup red kidney beans (rajma) (soaked overnight )
• 3 cups water (for boiling )
• 2 tablespoon oil or ghee
• 1 bay leaf
• 1-inch cinnamon stick
• 2 green cardamoms
• 1 black cardamom (optional)
• 1 tablespoon cumin seeds
• 1 large onion (finely chopped )
• 2 large tomatoes (pureed or finely chopped )
• 1 green chili (chopped)
• half cup yogurt (whisked)
• 1 tablespoon turmeric powder
• 1 tablespoon red chili powder
• 1 tablespoon coriander powder
• half tablespoon garam masala
• 1 tablespoon salt (or to taste )
• half tablespoon black pepper
• 1 tablespoon cumin powder
• 1 tablespoon kasuri methi (dried fenugreek leaves )
• half tablespoon amchur (optional, dry mango powder )
• 2 tablespoon fresh coriander leaves (chopped)
• 1 tablespoon butter or cream (optional)

For Chawal (Pakistani-Style Steamed Rice )

• 1 cup basmati rice 
• 2 cups water
• half tablespoon salt
• 1 small cinnamon stick
• 2 cloves
• half tablespoon cumin seeds
• 1 tablespoon ghee or butter

Instructions:

Step 1: Cooking Rajma

Soak the kidney beans in water overnight (at least 8 hours ). Drain the beans and add them to a pressure cooker with 3 cups of water. Cook for 6-7 whistles (15-20 minutes ) on medium heat. If using a pot, simmer for 45-50 minutes until soft. Once cooked, mash a few beans with a spoon for a thicker texture. Set it aside with its cooking water.

Step 2: Making the Masala

Heat oil or ghee in a pan. Add bay leaf, cinnamon stick, green & black cardamom, and cumin seeds. Let them crackle. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté for a minute. Add pureed tomatoes and green chili, and cook until the oil separates. Add turmeric, red chili powder, coriander powder, black powder, and cumin powder. Stir well. Reduce heat, add whisked yogurt, and stir continuously to prevent curdling. Cook for a few minutes. Add the cooked rajma along with its water. Mix well and let it simmer for 15-20 minutes on low heat. Add kasuri methi, garam masala, and amchur powder. Adjust salt. Mash some rajma for a thicker consistency. Add butter or cream for richness.

Step 3: Cooking the Rice

Wash 1 cup basmati rice until the water runs clear. Soak for 20 minutes, then drain. In a pot, heat 1 tablespoon of ghee or butter. Add a cinnamon stick, cloves, and cumin seeds; sauté for a few seconds.  Add 2 cups of water and salt, and bring to a boil. Add soaked rice, cover, and cook on low heat for 10-20 minutes until water is absorbed. Fluff with a fork.

Serving:

• Serve hot rajma curry over a plate of steamed basmati rice.
• Garnish with fresh coriander leaves.
• Serve with sliced onions, green chilies, lemon wedges, raita, or achaar (pickle) for extra flavor.