Red Kidney Beans with Rice (Rajma Chawal)

Red Kidney Beans with Rice (Rajma Chawal)

Red Kidney Beans with Rice (Rajma Chawal) is a home-style staple dish at difficulty 2/5 (Easy), about 1842 kcal. This North Indian home-cooked dish is a traditional cuisine from the Punjab and. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

2 / 5

★★☆☆☆

Easy
Estimated Calories

1842 kcal

Ingredients

  • Red Kidney Beans (or Rajma)
  • Basmati Rice or Regular Rice
  • Onion
  • Tomato
  • Ginger
  • Garlic
  • Green Chili
  • Coriander (Cilantro)
  • Cooking Oil or Ghee
  • Turmeric Powder
  • Red Chili Powder
  • Coriander Powder
  • Cumin Powder
  • Garam Masala Spice Blend
  • Bay Leaves
  • Salt
  • Pressure Cooker (recommended) or普通汤锅

Steps

  1. ### Preparation (8 hours in advance)
  2. Soak dried red kidney beans in fresh water for at least 8 hours (overnight). The beans will expand to about twice their volume after soaking.
  3. ### Cook the Red Kidney Beans
  4. Drain the soaked red kidney beans.
  5. **Using a Pressure Cooker:** Place the beans and 600ml water in the pot. Cover tightly. Once the high-pressure steam has built up, turn the heat to medium-high and **pressure cook for 15-20 minutes**, until the beans can be easily crushed with a finger.
  6. **Using a Regular Pot:** Place the beans and ample water in the pot. Bring to a boil over high heat, then reduce to medium heat and **simmer for 60-90 minutes**, until the beans are completely mushy.
  7. Save the bean cooking water for later use.
  8. ### Make the Curry
  9. Heat 30ml of vegetable oil in a wok or frying pan over medium heat.
  10. Add 2 bay leaves and fry until they **release a rich aroma** (about 10 seconds).
  11. Add chopped onion and stir-fry until **golden brown** (about 6-8 minutes).
  12. Add minced ginger and garlic and stir-fry for 1 minute.
  13. Add chopped tomato and stir-fry until the tomato is **completely soft and oozing** (about 5 minutes).
  14. Add 3g turmeric powder, 5g red chili powder, 5g coriander powder, 3g cumin powder, and 6g salt.
  15. Stir fry for 2 minutes to let the spices fuse with the tomato.
  16. Pour in the cooked red kidney beans along with their broth.
  17. Add the green chili and stir well.
  18. Bring to a boil over high heat, then reduce heat to low and **simmer for 15-20 minutes**.
  19. While cooking, use the back of a spoon to crush some beans slightly to thicken the sauce.
  20. Add 3g garam masala spice blend and stir well.
  21. Turn off the heat and garnish with fresh cilantro leaves.
  22. ### Steam the Rice
  23. Rinse the rice thoroughly.
  24. Add 400ml water to the rice cooker.
  25. Cook according to normal settings.
  26. ### Serving
  27. Scoop the rice into serving bowls.
  28. Pour the red kidney bean curry over the rice or serve it on the side.
  29. It can be served with a side salad of sliced onions and lemon wedges.

Notes

This North Indian home-cooked dish is a traditional cuisine from the Punjab and Delhi regions. The rich and aromatic tomato-onion sauce combined with soft, flavorful stewed kidney beans makes for a warm, filling meal to be eaten with hot rice. Kidney beans are rich in protein, dietary fiber, and various trace elements, making for a nutritionally balanced diet. The method is simple, making it easy for beginners to handle. The total cooking time is about 40 minutes, though the dried beans must be soaked for 8 hours in advance. It has a rich, homemade flavor—something like 'mom's cooking.'

Estimated Cooking Difficulty: ★★☆
Estimated Calories: 1842 kcal

Calculations:
You need to determine how many servings you plan to make before starting. One serving is exactly enough for 2-3 people.

Per Serving:

**Red Kidney Bean Curry Part:**
- Dried Red Kidney Beans 200g (soaked 8 hours in advance)
- Onions 2 (approx. 200g), chopped
- Tomatoes 3 (approx. 300g), chopped (or 30ml tomato paste)
- Ginger 10g, minced
- Garlic 4 cloves (approx. 12g), minced
- Green Chili 1, slit
- Cooking Oil 30ml
- Bay Leaves 2
- Turmeric Powder 3g
- Red Chili Powder 5g
- Coriander Powder 5g
- Cumin Powder 3g
- Garam Masala 3g
- Salt 6g
- Water 600ml
- Cilantro leaves 15g (for garnish)

**Rice Part:**
- Rice 200g
- Water 400ml

- Red kidney beans must be cooked thoroughly to be edible; uncooked beans contain phytohaemagglutinin, which can cause food poisoning.
- In India, Rajma Chawal is considered the food with the ultimate taste of home, holding a status similar to 'Braised Pork Belly with Rice' in China.
- If you want a richer consistency, you can add 30ml of heavy cream.
- Leftover red kidney bean curry can be stored in the refrigerator for 3-4 days, where it will taste better.

If you follow this guide and find any problems or areas for improvement, please submit an Issue or Pull Request.

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