Rajma Chawal As Made By Love Laugh Mirch
Rajma chawal is a popular North Indian dish of red kidney beans (rajma in Hindi) simmered in a spicy, saucy stew filled with fragrant aromatics and spices. The combination of the rajma and rice (chawal) is warming and comforting and often served at family gatherings.
for 4 servings
- 1 bird-eye chilli, chopped
- 1 piece fresh ginger, peeled
- 3 cloves garlic, ends trimmed
- ⅓ cup fresh cilantro leaves (15 g), and tender stems, plus more for garnish
- 3 tablespoons neutral oil, such as avocado or canola
- 1 cinnamon stick
- 1 teaspoon whole cumin seeds
- 1 medium red onion, finely chopped
- 1 cup crushed tomato (200 g)
- ½ teaspoon red chili powder
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- 1 teaspoon himalayan sea salt, or to taste
- 2 cans red kidney bean
- 1 ½ cups water (360 g)
- 2 tablespoons plain whole milk yogurt
- ½ teaspoon garam masala
- 1 teaspoon ghee, or butter
- basmati rice, for serving, cooked
- Calories 336
- Fat 13g
- Carbs 57g
- Fiber 16g
- Sugar 6g
- Protein 20g
Estimated values based on one serving size.
- In a food processor, combine the serrano chile, ginger, garlic, and cilantro. Process into a chunky paste.
- Heat the oil in a large, high-walled skillet over medium heat. Add the cinnamon stick and cumin seeds and cook until they start to sputter, 1 minute. Add the onion and cook for 1–2 minutes, until starting to soften. Stir in the serrano-ginger-garlic-cilantro paste and cook until the onion is translucent, 4–5 minutes.
- Add the crushed tomatoes and cook until they start to release their juices, 3–4 minutes. Add the red chile powder, ground cumin, turmeric, coriander, and salt.
- Add the kidney beans, along with their liquid, and the water and mix well to combine. Cover and bring to a simmer.
- In a small bowl, temper the yogurt with a few spoonfuls of the hot rajma, mixing well. Add the yogurt mixture to the rajma and stir to incorporate.
- Cover, increase the heat to medium-high, bring to a boil, and cook for 5–10 minutes, until warmed through and the flavors meld. Season with more salt to taste.
- Add the garam masala and ghee. Reduce the heat to low and cook, stirring occasionally, until the gravy thickens to the desired consistency, 5–7 minutes.
- Garnish with more cilantro. Serve hot with chawal (rice).
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.