Rajma Chawal Recipe - a spicy Indian rajma curry recipe (kidney beans) with simple whole and ground spices in an onion-tomato gravy base. Pair it with rice and some sliced onions for a simple, delicious meal.
Course: Main Course
1cuprajma/ red kidney beans, soaked overnight in 4 cups of water
Drain the soaked rajma and pressure cook with sufficient water, salt and turmeric for 4-5 whistles until soft. Remove the pressure cooker from heat and keep aside to allow the steam to escape on its own.
Heat oil in a deep pan on medium-low heat. Once the oil is hot add asafoetida, cumin seeds, cinnamon, bay leaf and black cardamom in the oil. Stir for about 30 seconds. You can smell the aroma of spices as they are cooking.
Add green chilli and ginger-garlic paste. Sauté for a minute.
Add onions and sauté till the onion starts to brown. This would take about 7-8 minutes.
Add the tomato purée. Mix well and cook for a couple of minutes. Now add all the other spices. Stir well and cook till the mixture leaves oil on the sides. It takes around 10 minutes.
By this time the steam from the pressure cooker would have escaped and you can safely open the cooker. Add the boiled rajma, along with the water it is boiled in, to the pan.
Mix well and simmer for 5-10 minutes till the gravy is of desired consistency. Adjust the seasoning.
If the red kidney beans are still not as soft as you would like then add some more water and cook covered for longer till they are soft enough or transfer the rajma masala to the pressure cooker and cook for another 2-3 whistles.
Garnish with onion rings or fresh coriander and serve hot with rice or parathas.
Total time does not include the overnight soaking time for the red kidney beans.
The type of Rajma used makes a lot of difference to the taste of Rajma masala and also the time it takes to cook. I use the small Jammu Rajma. If you are using bigger beans, soak them in warm water and also cook them for longer to soften.
The same recipe can be used to cook other dry kidney beans too.