Kidney beans curry and rice (Rajma Chawal)

Rajma chawal is a humble North Indian classic of kidney bean curry served over rice. Comforting, familiar, and deeply rooted in memory, it is a common person’s meal that nourishes quietly and generously, from home kitchens to busy street corners.

Makes for 4 people

Soaking Time: 6-8 hours or overnight

Boil Time: 1 hour

Prep Time: 10 minutes

Cook Time: 30 minutes

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Ingredients

• 1 cup raw kidney beans

• 4 cups of room temperature water

• 4 whole cloves

• 2 medium or 1 large bayleaf

• 1 black cardamom

• 1 petal of star anise

• 1/8 cup neutral oil

• 1 + 3/4 tsp salt

• 1/2 tsp cumin seeds

• 1/4 tsp carrom seeds

• 150 grams of onion puree

• 1 + 1/2 tbsp ginger garlic paste

• 2 medium tomatoes pureed

• 1/2 tsp turmeric powder

• 1 +1/2 tsp coriander powder

• 2 tsp garam masala

• 1/2 tsp red chilli powder

• 1/4 tsp black pepper powder

• 1 tbsp kasuri methi

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Recipe

1. Take 1 cup of raw kidney beans and wash them 2-3 times to remove any sediment particle or some dust before soaking them in enough room temperature water so that they are fully immersed. They need to soak for 6-8 hours or overnight.

2. After 6-8 hours of soaking, remove the water and wash again 2-3 times to remove the brownish water which contains all the anti-nutrients or phytic acid.

3. Add the kidney beans to an instant pot along with 3 cups of water, 1 tsp of salt and take all the whole spices (black cardamom, cloves, bay leaf and star anise) and put them in a small cotton drawstring pouch and throw in in the instant pot. Put instant pot on 1 hour low setting and natural release.

4. Once that is set and 30 minutes into the process, puree the onions and tomatoes separately and keep aside. Add 1-2 tablespoons of water to the onions to get them moving in the chopper.

5. Take a non stick pot with high sides and put it on medium high heat.

6. Once the pan is hot, add a pinch of hing followed by cumin seeds and carrom seeds. Let them crackle.

7. Add the onions along with 1/4 tsp salt and let them cook for about 10 minutes on medium heat till the oil separates and the onions are completely cooked.

8. After 10 minutes, add the pureed tomatoes, half tsp salt and the ginger garlic paste followed by all the spices and cook for 10 minutes till the oil separates.

9. By this time, the kidney beans would be done. Remove the whole spice pouch and squeeze it to remove all the essence and then discard.

10. Add the beans into the tomato and onion gravy along with 1 cup of hot water. Mix everything well and cook on medium for a total of about 10 minutes with the lid on.

11. Take the lid off after 5 minutes and add kasuri methi and mix everything well. Put the lid back on and cook for another 5 minutes.
    

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Notes

• You can either soak the red kidney beans in the morning for 6-8 hours and cook them the same day for dinner. You can also soak them overnight as I do and then cook them the next day for lunch.

• Some people prefer to use dark red kidney beans, others prefer light red kidney beans while they also come in like a medium red which I use. Use what you have and what you like.

• If you prefer, you can reuse the cotton pouch by washing it well.