Rajma chawal recipe

North Indian kidney beans simmered in a browned onion and tomato masala until the gravy thickens, served over plain basmati.

9 hours and 30 minuteseasy10 ingredients

Ingredients

• 250 g dried kidney beans
• 2 onions
• 400 g ripe tomatoes
• 4 garlic
• 1 ginger
• 2 green chilli
• 300 g basmati rice
• 1 tsp garam masala
• 1 tsp ground cumin
• 2 tbsp ghee

How to make Rajma chawal

1. Soak the 250 g kidney beans overnight, at least 8 hours. Drain, then boil in fresh salted water until soft enough to crush, about 45 minutes. Keep the water.
2. Crush the 4 garlic cloves, the ginger and the 2 green chillies to a rough paste. Blend the 400 g tomatoes.
3. Heat the 2 tbsp ghee and fry the 2 finely chopped onions until deep brown, without burning. Add the garlic-ginger-chilli paste for a few seconds, then the tomatoes.
4. Add the 1 tsp cumin and cook the masala down hard, stirring, until it thickens, turns glossy and the fat separates.
5. Tip in the beans with their water and simmer uncovered 10 to 15 minutes until the gravy thickens. Crush a few beans against the pan to body it, then stir in the 1 tsp garam masala.
6. Meanwhile rinse the 300 g basmati and cook it in plenty of salted boiling water until tender, about 12 minutes, then drain.
7. Serve the rajma over the rice with sliced raw onion.

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