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Rajma Chawal (Rajma Masala)
This deeply flavorful kidney bean dish is a widely-loved Indian comfort food. Rajma masala is best served with rice, to the point where it is often referred to as rajma chawal, which translates to “rajma rice.” It’s hearty and perfect for any time of the dishes.

Ahhh…rajma masala. It always takes me back to the after school playdates. We’d fuel up on rice and these warm fragrant kidney beans, possibly paired with some crunchy cucumbers and tomatoes. Then we’d head out to bust an international spy ring. Good times. I no longer play pretend after eating rajma masala, but I do always leave the table feeling fuzzy. It’s one of those meals that bring pure joy no matter what. And I’m shocked by the fairly low effort it takes to get something so tender and flavorful!
round tray, the actual thali; sometimes a steel tray with multiple compartments is used. Typical dishes include rice, dal, vegetables, roti, papad, dahi (yogurt), small amounts of chutney or pickle, and a sweet


How to Make Rajma

Soak the beans overnight to make the cooking time quicker! Once you’re done cooking the aromatics and spices, you can use a pressure cooker or Instant Pot to cook the beans. Timing for pressure cooker, Instant Pot, and a pot moonon the stove are on the recipe card below.1 cup dry kidney beans soaked overnight
3 cups water j
1 tbsp avocado oil or another neutral oil
½ tsp cumin seeds
1 red onion, finely chopped
1 inch ginger, grated
1 cup tomato puree (from about 2 fresh tomatoes)
1 tsp salt + more to taste
1 tsp ground coriander
½ tsp ground cumin
½ tsp garam masala
½ tsp turmeric
½ tsp red chili powder
1 tsp kashmiri chili power (optional for color)
1 tsp kasoori methi (dried fenugreek leaves)
white basmati rice, cooked (for serving)
cilantro (for serving)
INSTRUCTIONSheat the oil. You could also use the pressure cooker, an Instant Pot, or the pot that you will simmer the rajma in.
Add cumin seeds; fry for 1 minute. Add onion and cook until translucent for about 5 minutes. Add ginger and continue stirring for a few minutes, until the raw ginger smell goes away.
Add the tomato puree and a big pinch of salt. Cook until the tomato juices mostly evaporate and the tomato clumps together in the pan.
Add all the spices and slightly lower the heat. Gently mix them into the aromatics.
To your cooking vessel of choice, add the soaked kidney beans, the aromatics-spices base you just cooked, 3 cups of water, and more salt if needed.
In a pressure cooker: Bring to simmer over medium-high heat. After two whistles, reduce heat to medium-low and continue

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beans, Indian food, Indian recipes
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