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Rajma Chawal

Servings: 3

Ingredients

Rajma

  • 1 cup kidney beans
  • 3-4 cups water
  • 1 small onion chopped
  • 1 small tomato chopped
  • 2 green chilis chopped
  • 1 inch piece ginger grated
  • 1/2 tsp jeera cumin
  • 1/2 tsp haldi turmeric
  • 1/4 tsp red chili powder
  • 1 tsp salt or to taste
  • 3/4 tsp garam masala
  • 3 tbsp oil
  • dhaniya cilantro, for garnish

Chawal (Rice)

  • 1 tsp jeera
  • 1.5 tsp ghee or oil
  • 1 tsp salt
  • 1.5 cups basmati rice
  • 3 cups water

Instructions

Prep

  • Rinse the kidney beans and submerge in water for 6-8 hours, or overnight. Do not throw out the soaking water.

Rajma

  • Heat pressure cooker on medium-high heat and add oil.
  • Once the oil is heated, add the cumin seeds.
  • Once the cumin starts splattering, add the onion, ginger, and green chilis. Sautee until onions are translucent.
  • Add tomatoes, turmeric, salt, and red chili powder. Cook until the tomatoes soften.
  • Add a few tablespoons of the water and stir to combine.
  • Add the rajma and the water in which it was soaking. Add additional water if needed to make the total amount of water added (soaking water + additional water) 3 cups.
  • Add the pressure cooker lid and cook until one whistle sounds.
  • Lower heat to low and let cook for another 20 minutes.
  • Turn the heat off and allow the steam to naturally escape from the pressure cooker.
  • Once the lid comes off easily, remove the lid. Add garam masala and cilantro. At this point you can taste and adjust the salt as needed.

Chawal (Rice)

  • Combine the rice ingredients and cook in the way you normally cook rice. I use a microwavable rice cooker and that takes 13 minutes on high.