Ingredients

for rajma (kidney beans curry):
1 cup rajma (red kidney beans) soaked overnight
3 cups water (for pressure cooking)
2 tbsp oil or ghee
1 tsp cumin seeds
1 bay leaf
1 large onion (finely chopped)
2 tomatoes (pureed)
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
Salt to taste
Fresh coriander leaves for garnish

for chawal (rice):
1 cup basmati rice
2 cups water
Salt to taste
1 tsp oil or ghee

Step-By-Step Method

step 1: Pressure cook soaked rajma with 3 cups water and salt for 5–6 whistles or until soft. Keep aside with the water

step 2: Heat oil or ghee in a pan. Add cumin seeds and bay leaf. Let them crackle

step 3: Add chopped onions and sauté until golden brown. Add ginger-garlic paste and cook for a minute

step 4: Add tomato puree, turmeric, chili powder, coriander powder, and salt. Cook until oil separates from the masala

step 5: Add cooked rajma along with the water. Mix and mash a few beans to thicken the gravy. Simmer for 15–20 minutes on low heat

step 6: Finish with garam masala and garnish with fresh coriander

step 7: To make chawal, rinse rice thoroughly and boil in 2 cups water with salt and oil until cooked. Fluff with a fork

step 8: Serve hot rajma over a bed of steamed rice

Manish Tip: For deeper flavor, let the rajma simmer longer and prepare it a few hours in advance so the spices blend beautifully

Nutrition (per serving):