Rajma Chawal (Red Kidney Bean Curry and Rice)

Ingredients

• 1 cup (200 g) dried red kidney beans (rajma) OR 2 cans (15 oz/425 g each) kidney beans, drained
• 4 cups (950 ml) water (for boiling beans)
• 2 tbsp neutral oil (sunflower or canola)
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste (or 1.5 tsp each minced ginger and garlic)
• 2 medium tomatoes, finely chopped (or 1 cup/240 g canned crushed tomatoes)
• 1 green chili, finely chopped (optional)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp Kashmiri chili powder or paprika (for color, use 1/2 tsp cayenne for heat)
• 1 tsp garam masala
• 1 tsp salt, or to taste
• 1/2 tsp sugar (optional, balances acidity)
• 2 tbsp chopped cilantro (coriander leaves)
• Juice of 1/2 lemon
• 1 1/2 cups (300 g) basmati rice
• 3 cups (710 ml) water
• 1/2 tsp salt

Instructions

1. 1

   Rinse dried kidney beans well. Soak in ample water overnight (8 hours). Drain.

2. 2

   In a large pot, add soaked beans and 4 cups (950 ml) fresh water. Bring to a boil, reduce heat, cover, and simmer for 50–60 minutes until beans are very tender. (If using canned, skip ahead and drain beans.)

3. 3

   Meanwhile, rinse rice under cold water until water runs clear. In a separate pot, combine rice, 3 cups water, and 1/2 tsp salt. Bring to a boil, cover, simmer on low for 12 minutes. Rest off heat 5 minutes, then fluff with a fork.

4. 4

   For the curry: Heat oil in a heavy-bottomed pan over medium heat. Add onions. Sauté 6–8 minutes until golden brown.

5. 5

   Add ginger-garlic paste and green chili (if using). Sauté 1–2 minutes until fragrant.

6. 6

   Stir in chopped tomatoes, cumin, coriander, turmeric, chili powder, and salt. Cook 8–10 minutes, stirring often, until oil separates and masala is thick.

7. 7

   Add cooked (or canned) kidney beans to the masala. Pour in 1–1.5 cups (240–360 ml) of the bean cooking liquid or water. Simmer uncovered 20–25 minutes, stirring occasionally, until curry thickens and beans are very soft.

8. 8

   Stir in garam masala, sugar (if using), and lemon juice. Simmer 2 minutes. Adjust salt and spice to taste.

9. 9

   Garnish with cilantro. Serve hot with steamed basmati rice.