Rajma Chawal (Red Kidney Bean Curry with Rice)

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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 1 cup 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)

Prep Time30 mins

Cook Time1 hr

Course: Main Course

Cuisine: punjabi

Servings: 4 Servings

Author: Pavani

Ingredients

• 1 15 oz. Red Kidney Beans, rinsed and drained (or about 2 cups of cooked red kidney beans)
• 2 tbsp Oil
• 1 tsp Cumin seeds
• 1 Small Onion, finely chopped
• 1 tsp Ginger+garlic paste
• 2 tbsp Tomato paste, or use ½cup chopped tomatoes
• 1 tsp Red Chili powder
• ½ tsp Ground Coriander
• ½ tsp Ground Cumin
• ½ tsp Aamchur powder
• 2 tbsp Cilantro, chopped
• To taste Salt
• 4 cups Cooked Rice

Instructions

• 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.
• 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.
• Add ginger+garlic paste and cook for 1 minute stirring constantly.
• Next add tomato paste along with ½ cup 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.
• 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.
• Garnish with chopped cilantro and serve over steamed rice.