This North Indian dish is loved by foodies across the nation. Rajma Chawal is such comfort food-indubitably cooked red kidney beans, enriched with flavored tomato gravy, served with steaming basmati rice-that transcends the boundaries of taste and mood. Family gathering, a lackadaisical Sunday lunch, or a chilly winter evening-Rajma Chawal always brings warmth and joy to the table.

The origin of Rajma Chawal lies in North India, primarily Punjab, transcending traditions across the regions, relished in homes and restaurants.The smoothiness of the rajma curry blended with aromatic spices makes a complete nourishing and filling dish when served with rice. It is not only celebration of taste, but nutrition as well, as it has a good amount of protein and fibers, which makes it healthy for people belonging to all age groups.

Ingredients

• Rajma

• Water 4 cups

• Salt 1 tsp

• Oil/Ghee 2 tbsp

• Cumin Seeds 1 tsp

• Onions 2 medium finely chopped

• Ginger-Garlic Paste: 1 tbsp

• Tomatoes: 2 large pureed

• Green Chilies: 1-2 finely chopped

• Turmeric Powder: 1/2 tsp

• Red Chili Powder: 1 tsp

• Coriander Powder: 1 tsp

• Garam Masala: 1/2 tsp

• Kasuri Methi (Dried Fenugreek Leaves): 1 tsp (optional)

• Fresh Cream (Optional): 2 tbsp

• Cilantro: For garnish

• Basmati Rice: 1.5 cups

• Water: 3 cups

• Salt: 1/2 tsp

Step By Step Guide

Cook The Rajma

Rinse the soaked rajma and pressure cook it with water and salt for 4-5 whistles (or until soft). Drain excess water but retain some to use in the gravy.

Prepare The Gravy

Heat oil in a pan, add cumin seeds, and let them splutter. Add onions and sauté until golden brown. Stir in ginger-garlic paste and green chilies, cooking for 1 minute. Add tomato puree, turmeric, red chili powder, and coriander powder. Cook until the oil separates from the masala. Mix in the cooked rajma and some of its retained water. Simmer for 10-15 minutes. Add garam masala, kasuri methi, and fresh cream (if using). Adjust salt as needed.

Cook The Rice

Rinse basmati rice until the water runs clear. In a pot, boil water with salt, then add rice. Cook until tender, then drain any excess water.

Assemble And Serve

Serve hot rajma over steamed rice, garnished with fresh cilantro. Pair with a side of yogurt, salad, or pickles for a complete meal.