COPPER🇮🇳 India
Rajma chawal recipe
Red beans in gravy, over rice, on a Sunday.
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
- Soak the beans overnight, then boil in fresh salted water until soft enough to crush, about forty-five minutes. Keep the water.
- Fry a fine onion in ghee until deep brown. Add ginger, garlic and chilli, then the blended tomato.
- Cook the masala down hard until the fat separates and it stops smelling raw.
- Tip in the beans with their water and simmer until the gravy thickens. Crush a few beans against the pan to body it.
- Serve over basmati with raw onion.
What is Rajma chawal?
Rajma chawal is a traditional dish from India, simmered in one pot, and takes about 60 minutes from start to finish. It is built around ripe tomatoes, basmati rice and dried kidney beans. The recipe below uses 10 ingredients and is written out step by step.
How long does Rajma chawal take?
At 60 minutes it is quicker than 57% of the 588 dishes in Copper's atlas. Copper's atlas has 11 dishes built on ripe tomatoes. The method runs to 5 steps.
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