Rajma Chawal (Kidney Bean Curry with Basmati Rice and Quick Pickles)

A flavorful and robust North Indian-style kidney bean curry simmered in a spiced tomato-onion gravy, served with fluffy basmati rice and tangy quick pickles for a refreshing contrast.

• Prep: 25 min
• Cook: 50 min
• Total: 1 hr 15 min
• Servings: 3
• Cuisine: Indian
• Difficulty: Medium
• Cost: $3.75/serving

Dietary

• Vegetarian
• Pescatarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber
• Kosher
• Halal

Tags

• comfort food
• spicy
• savory
• boil
• sauté

Ingredients

• 1 tablespoon vegetable oil or ghee
• 1 teaspoon cumin seeds
• 1 yellow onion (large, finely chopped)
• 2 clove garlic (minced)
• 1 fresh ginger (grated)
• 14.5 ounce diced tomatoes (pureed)
• 30 ounce kidney beans (rinsed and drained)
• 1 cup water or vegetable broth
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 1 teaspoon salt
• 0.25 cup fresh cilantro (chopped)
• 1 cup basmati rice
• 2 cup water
• 0.5 red onion (medium, thinly sliced)
• 1 cucumber (small, thinly sliced)
• 0.25 cup white vinegar
• 1 tablespoon sugar

Instructions

1. First, make the quick pickles: In a small bowl, combine 1/2 thinly sliced red onion, 1 thinly sliced small cucumber, 1/4 cup white vinegar, 1 tablespoon sugar, and 1/4 teaspoon salt. Stir well and let sit while you prepare the main dish.
2. Heat 1 tablespoon vegetable oil or ghee in a large pot or Dutch oven over medium heat. Add 1 teaspoon cumin seeds and let them splutter for 30 seconds. Add 1 finely chopped large yellow onion and sauté until golden brown, about 7-10 minutes.
3. Add 2 minced garlic cloves and 1 inch grated fresh ginger. Cook for 1 minute until fragrant.
4. Stir in the pureed canned diced tomatoes and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.
5. Add 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 1/2 teaspoon red chili powder, and 1 teaspoon salt. Cook for 2 minutes, stirring constantly, to toast the spices.
6. Stir in the rinsed and drained kidney beans and 1 cup water or vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, allowing the flavors to meld. Stir occasionally.
7. While the rajma simmers, prepare the basmati rice. Rinse 1 cup basmati rice. In a saucepan, combine rinsed rice, 2 cups water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Let stand covered for 5 minutes, then fluff with a fork.
8. Stir 1/2 teaspoon garam masala and 1/4 cup chopped fresh cilantro into the rajma. Taste and adjust seasonings.
9. Serve the Rajma Chawal hot with the fluffy basmati rice and a side of the quick pickles.

Notes

For an even richer flavor, you can mash a small portion of the kidney beans against the side of the pot to thicken the curry slightly.

Nutrition (per serving)

• Calories: 620
• Protein: 24.8 g
• Carbohydrates: 108.3 g
• Fat: 9.2 g
• Fiber: 22.1 g
• Sodium: 1250 mg
• Saturated Fat: 2.1 g
• Sugar: 14.5 g
• Cholesterol: 7 mg