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Blogging Marathon# 47: Week 3/ Day 1

Theme: Combo Dishes

Dishes: Rajma Chawal

We are starting our 3rd week of Blogging Marathon today and my theme for this week ‘Combo Dishes’. Valli gave us a list of combo dishes and we have to select 3 and post under this theme. So the first combo I chose is Rajma Chawal.

Rajma or red kidney beans cooked with tomatoes and spices is a very filling and hearty dish that is perfect for this time of the year. Served with chawal or rice, there is nothing more comforting than that. I didn’t use a whole lot of spices in the curry since I was cooking for the kids, but you can definitely amp up the spice volume, if that is how you like it 🙂

I used a can of kidney beans since I wasn’t really planning to make this dish. If you plan ahead then soak about 1cup of kidney beans overnight or at least 8~9 hours. Then pressure cook them or boil them until tender. Drain and use as per the recipe.

Print Recipe
Rajma Chawal (Red Kidney Bean Curry with Rice) Yum
Rajma Chawal (Red Kidney Bean Curry with Rice)
Course main course
Cuisine punjabi
Prep Time 30 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
  • 1 15 oz . cans Red Kidney Beans of , rinsed and drained (or about 2cups of cooked red kidney beans)
  • 1 Onion - small, finely chopped
  • 2 tbsps Tomato paste - (or use ½cup chopped tomatoes)
  • 1 tsp Ginger+garlic paste
  • 1 tsp Chili powder Red
  • ½ tsp Coriander Ground
  • ½ tsp Cumin Ground
  • ½ tsp Aamchur powder
  • 1 tsp Cumin seeds
  • 2 tbsps Cilantro - chopped
  • to taste Salt
  • Rice Cooked - as needed
Course main course
Cuisine punjabi
Prep Time 30 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
  • 1 15 oz . cans Red Kidney Beans of , rinsed and drained (or about 2cups of cooked red kidney beans)
  • 1 Onion - small, finely chopped
  • 2 tbsps Tomato paste - (or use ½cup chopped tomatoes)
  • 1 tsp Ginger+garlic paste
  • 1 tsp Chili powder Red
  • ½ tsp Coriander Ground
  • ½ tsp Cumin Ground
  • ½ tsp Aamchur powder
  • 1 tsp Cumin seeds
  • 2 tbsps Cilantro - chopped
  • to taste Salt
  • Rice Cooked - as needed
Rajma Chawal (Red Kidney Bean Curry with Rice)
Instructions
  1. If you are using dry beans, then soak them overnight or at least 8~9 hours. Pressure cook them or boil them until tender. Drain and keep them ready.
  2. Heat 2tbsp oil in a pan, add the cumin seeds and once they start to splutter, add the onions and cook till translucent and slightly turning brown around the edges.
  3. Add ginger+garlic paste and cook for 1 minute stirring constantly.
  4. Next add tomato paste along with ½cup water and the dry masala powders (coriander, cumin, aamchur & red chili powder). Mix well, cover and cook till the oil leaves the side, about 5~6 minutes.
  5. Add the kidney beans along with salt and ½cup more water. Bring to a boil, then lower the heat and simmer covered for 10~12 minutes or until the curry thicken slightly. Mash the beans to thicken the curry further.
  6. Garnish with chopped cilantro and serve over steamed rice.
Recipe Notes

Lets check out what my fellow marathoners cooked today for BM# 46.

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22 thoughts on “Rajma Chawal (Red Kidney Bean Curry with Rice)”

  1. More than the recipe, I am scrolling up and down the page admiring your props. Bowl with dry rajma is cute and during my next trip to India I am visiting all the craft stores in Hyd, lepakshi kalanjali and cauvery for brass bowls. I also like the ginne of cooked rajma. Very rustic feel

  2. This is one of my favourite dishes but I would add a little garam masala..just a wee bit and some more gravy…to eat with rice. Very well served and as always beautiful clicks…very rustic as Usha says.

  3. although spices are different this reminds of the Haitian sauce pois and rice as we always make it with kidney beans – am sure the Indian version is just as delicious albeit with a different flavor profile

  4. although spices are different this reminds of the Haitian sauce pois and rice as we always make it with kidney beans – am sure the Indian version is just as delicious albeit with a different flavor profile

  5. I just made this for dinner and damn it was delicious! 😀 So simple, yet so clever. I used fresh ginger and garlic and the ginger taste really made this. Definitely gonna make this again! 🙂

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