Name: Flavorful Rajma Chawal (Kidney Beans and Rice)
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Ingredients: 1 cup Kidney Beans (Rajma, soaked overnight); 2 medium Onions (finely chopped); 2 medium Tomatoes (pureed); 1.5 tbsp Ginger-Garlic Paste; 2 pieces Green Chilies (slit); 2 tbsp Cooking Oil or Ghee; 1 tsp Cumin Seeds; 1.5 tbsp Coriander Powder; 1 tsp Red Chili Powder; 0.5 tsp Turmeric Powder; 1 tsp Garam Masala; 0.5 tsp Dry Mango Powder (Amchur); 3 tbsp Fresh Coriander (chopped); 1.5 tsp Salt; 2 cups Basmati Rice (for serving)

Flavorful Rajma Chawal (Kidney Beans and Rice)

DinnerVegetarianComfort FoodHigh-ProteinMeal Prep

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Kidney Beans (Rajma, soaked overnight)	1 cup	56	4g	10g	0g
Onions (finely chopped)	2 medium	22	1g	5g	0g
Tomatoes (pureed)	2 medium	11	1g	2g	0g
Ginger-Garlic Paste	1.5 tbsp	4	0g	0g	0g
Green Chilies (slit)	2 pieces	0	0g	0g	0g
Cooking Oil or Ghee	2 tbsp	62	0g	0g	7g
Cumin Seeds	1 tsp	2	0g	0g	0g
Coriander Powder	1.5 tbsp	6	0g	1g	0g
Red Chili Powder	1 tsp	2	0g	0g	0g
Turmeric Powder	0.5 tsp	1	0g	0g	0g
Garam Masala	1 tsp	2	0g	0g	0g
Dry Mango Powder (Amchur)	0.5 tsp	2	0g	1g	0g
Fresh Coriander (chopped)	3 tbsp	0	0g	0g	0g
Salt	1.5 tsp	0	0g	0g	0g
Basmati Rice (for serving)	2 cups	338	7g	74g	1g

Ingredients (15)

Ingredient	Qty	Cal	P	C	F
Kidney Beans (Rajma, soaked overnight)	1 cup	56	4g	10g	0g
Onions (finely chopped)	2 medium	22	1g	5g	0g
Tomatoes (pureed)	2 medium	11	1g	2g	0g
Ginger-Garlic Paste	1.5 tbsp	4	0g	0g	0g
Green Chilies (slit)	2 pieces	0	0g	0g	0g
Cooking Oil or Ghee	2 tbsp	62	0g	0g	7g
Cumin Seeds	1 tsp	2	0g	0g	0g
Coriander Powder	1.5 tbsp	6	0g	1g	0g
Red Chili Powder	1 tsp	2	0g	0g	0g
Turmeric Powder	0.5 tsp	1	0g	0g	0g
Garam Masala	1 tsp	2	0g	0g	0g
Dry Mango Powder (Amchur)	0.5 tsp	2	0g	1g	0g
Fresh Coriander (chopped)	3 tbsp	0	0g	0g	0g
Salt	1.5 tsp	0	0g	0g	0g
Basmati Rice (for serving)	2 cups	338	7g	74g	1g

Directions

Step 1
Drain soaked kidney beans. Cook in a pressure cooker with 3-4 cups of water and a pinch of salt for 7-8 whistles until very soft and tender. Retain cooking liquid.
Step 2
Heat oil/ghee in a separate pot. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown (about 8-10 minutes).
Step 3
Stir in ginger-garlic paste and green chilies. Sauté for 2 minutes until fragrant.
Step 4
Add tomato puree and cook until the oil begins to separate, about 10-12 minutes.
Step 5
Stir in coriander powder, red chili powder, turmeric powder, and salt. Cook for 2-3 minutes, adding a splash of water if needed.
Step 6
Add the cooked kidney beans along with their cooking liquid to the gravy. Mix well. Mash a few beans gently to thicken the gravy.
Step 7
Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, allowing flavors to meld. Add more water if gravy is too thick.
Step 8
Stir in garam masala and amchur powder. Garnish with fresh coriander. Serve hot with freshly steamed basmati rice.