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88% would make again

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.

Tasty Team
May 27, 2021
Rajma Chawal As Made By Love Laugh Mirch
Total Time

45 minutes

45 min

Prep Time

20 minutes

20 min

Cook Time

25 minutes

25 min

Total Time

45 minutes

45 min

Prep Time

20 minutes

20 min

Cook Time

25 minutes

25 min

Ingredients

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

Nutrition Info

  • Calories 336
  • Fat 13g
  • Carbs 57g
  • Fiber 16g
  • Sugar 6g
  • Protein 20g

Estimated values based on one serving size.

Preparation

  1. In a food processor, combine the serrano chile, ginger, garlic, and cilantro. Process into a chunky paste.
  2. 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.
  3. 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.
  4. Add the kidney beans, along with their liquid, and the water and mix well to combine. Cover and bring to a simmer.
  5. 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.
  6. 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.
  7. 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.
  8. Garnish with more cilantro. Serve hot with chawal (rice).
  9. Enjoy

Ingredients

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

Nutrition Info

  • Calories 336
  • Fat 13g
  • Carbs 57g
  • Fiber 16g
  • Sugar 6g
  • Protein 20g

Estimated values based on one serving size.

Preparation

  1. In a food processor, combine the serrano chile, ginger, garlic, and cilantro. Process into a chunky paste.
  2. 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.
  3. 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.
  4. Add the kidney beans, along with their liquid, and the water and mix well to combine. Cover and bring to a simmer.
  5. 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.
  6. 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.
  7. 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.
  8. Garnish with more cilantro. Serve hot with chawal (rice).
  9. Enjoy

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