Rajma chawal is one of many such food which is added to comfort food list. This curry can be best enjoyed with steamed rice with a dollop of ghee on top or roti/ naan. I prefer to boil the Rajma completely soft so that its easily digested.There are variety or types of Kidney beans available in the market.I normally use the light pink coloured kidney beans as they cook fast.
I mostly include beans in our diet like chole, whole masoor , kala channa, lobia etc. Rajma is one of our family favourite though my husband loves chole more. This is a simple dish with minimum ingredients , just need to soak the beans overnight for a delicious meal the next day.
- 2 cups kidney beans/ rajma
- 1 large onion finely chopped
- 1 large tomato finely chopped /pureed
- 2 tbsp oil/ghee
- 1 bay leaf
- 1 tsp cumin seeds/ jeera
- 1 tbsp ginger garlic paste
- 1 tsp red chillie powder
- 1 tsp turmeric powder/haldi
- 1 green chilli slit
- water as required to soak kidney beans and boil
- salt to taste
- 1tsp crushed kasuri methi
- chopped coriander leaves to garnish
- 1 tsp fresh crushed garam masala(homemade)
Soak kidney beans /rajma with enough water overnight. Drain the water and pressure cook the rajma with fresh water and salt to taste for 3-4 whistles. Meanwhile, heat ghee/ oil in a kadhai and add jeera and bay leaf. As soon as the jeera crackles add in chopped onions. Sauté onions until golden brown, add in ginger garlic paste, kasuri methi, turmeric powder, red chili powder, green chillies and chopped tomatoes. Splash in some water to reduce the heat and cook until the oil separates from the masala.
Once the kidney beans are cooked add in to the masala along with the water and give it a good mix. Add in salt as required and cook in medium flame for 15 min. Using a hand masher, mash some of the beans to thicken the gravy and add in chopped coriander leaves and a pinch of fresh homemade garam masala. Switch off the flame and serve with steamed rice.
Do try out the recipe and please leave a comment .Thank you 🙂