A North Indian favourite, Rajma Chawal is kidney beans simmered in a rich, tomato-based gravy served with steamed basmati rice. So comforting and filling-while very healthy-it is common to find many Indian households relishing such an easy meal. The Rajma Chawal recipe combines hearty kidney beans simmered in a flavourful tomato and spice gravy, served over fragrant basmati rice, creating a comforting and satisfying meal many enjoy. Preparation begins with soaking kidney beans overnight and cooking them through. The gravy is saut ed by first saut ing the onions, then the garlic, and the ginger. After these, ripe tomatoes and spices like cumin, coriander, and garam masala are added. It is a very aromatic composition that yields an entirely sumptuous sauce, accompanying the creamy texture of the kidney beans. Fresh coriander is used as a garnish, often served with a dollop of yoghurt or pickles for added flavour. The recipe for Rajma Chawal is delicious, satisfying, and comfortable. Rajma Chawal is, at the same time, not only tasty but also packed with protein and fibre, which comes in handy for vegetarians and non-vegetarians alike. The spicy rajma mixed with fragrant rice dish makes for a perfect harmony of flavours that have comforted generations. This rich preparation sees fondness across India, reminding people only of family gatherings and Sunday lunches. This simplicity with deep, rich flavours has made Rajma Chawal an Indian staple, exactly what warm, nourishing homemade food is: prepared with love, always satisfying the palate and heart.

• Red rajma
• 1 cup basmati rice
• 1 tsp salt
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 onion
• Ginger garlic paste
• 1 cup tomato puree
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala
• Coriander

• Start by measuring a cup of rajma, red kidney beans, which you put in a bowl and cover completely with water because they will expand while soaking; leave them overnight or at least for 8 hours and strain the water.
• This is an important step, and the softening of the beans will help you save quite a lot of your precious time while cooking.
• After having soaked, drain off all the water from the rajma, and then wash them under running cold water to remove impurities.
• Transfer the soaked rajma to a pressure cooker. Add 4 cups of fresh water and 1 Tsp of salt. Close the lid and pressure cook the beans on low-medium flame for about 10-12 whistles or till they get entirely tender. The time may vary by a few minutes from one pressure cooker to another. Just check for doneness- the beans must be soft and mushy.
• Once it is cooked, take it off the fire and let it come to pressure. After the pressure release, you can see that steam has come out of it. Open the lid and check whether the rajma is soft or not.
• Heat 2 tablespoons of oil in a big pan over middle flame, or if you like the rich taste, you can even use ghee.
• Add one teaspoon of cumin seeds once the oil is hot. Let them splutter for a few seconds, releasing their aromatic oils.
• Add one finely chopped onion to the pan. Fry the onion, stirring very frequently, till it browns. It usually takes about 5-7 minutes. The onions will now be caramelised to bring sweetish and deeper flavours to the dish.
• Add 1 cup tomato puree to it. Mix thoroughly and let this mixture cook for 3-5 minutes till it becomes a little thick.
• Add 1/2 Tsp turmeric powder, 1 Tsp red chilli powder, 1 Tsp coriander powder, and salt to your taste. Let this masala cook until the oil separates from the mixture; it typically takes about 5-7 minutes. Stir at intervals to avoid burning.
• Add the rajma with a little pressure cooker cooking liquid to the masala. Mix well and combine all the ingredients. Of course, this liquid does facilitate a rich gravy.
• Let the rajma simmer in the gravy for 10-15 minutes over low heat. Here, when the flavours are now going to start coming together. In case you want to have a thicker gravy, mash some of the rajma lightly using the back of a spoon as you stir.
• After it has been simmering, add a spoonful of 1 teaspoon garam masala and a hand of chopped coriander leaves into the pot, mix them well with it, and let it simmer for 5 minutes more so that all its flavours and scent are infused into the curry.
• Meanwhile, while the rajma is cooking, drain 1 cup of basmati rice under running water so that extra starch might be removed so that the rice does not sticky.
• After removing it from the fire, please turn off the heat and let it sit, covered, for a few minutes. Then, fluff gently using a fork and separate grains. Don't forget to try out this recipe of rajma chawal and share it with your friends and family.