Best Easy Rajma Chawal Roti Recipe

Cook the soaked kidney beans in a pressure cooker with 3 cups of water and 0.5 tsp salt for 20–25 minutes until soft but still intact.

In a large pan over medium heat, add vegetable oil, then sauté onions until golden brown for about 5–7 minutes. Add ginger and garlic, and cook for 1–2 more minutes until fragrant.

Add chopped tomatoes, ground cumin, coriander, turmeric, red chili powder, and remaining salt. Cook on medium heat for another 6–8 minutes, stirring until tomatoes soften.

Add the cooked kidney beans along with their liquid. Simmer uncovered on medium-low heat for 20–25 minutes, stirring occasionally, until the curry thickens to your liking. Stir in garam masala and adjust seasoning if needed.

While the curry simmers, cook the basmati rice (1 cup rice to 2 cups water) in a saucepan: bring to a boil, reduce to low, cover, and steam for 15 minutes until water is absorbed. Rest covered for 5 minutes.

To make roti, knead whole wheat flour with 0.5 cup water into a soft dough. Divide into 6 balls, roll into thin disks, and cook each on a hot skillet for 1–2 minutes per side until puffed and golden spots appear.

Serve the thick rajma curry garnished with fresh cilantro alongside steamed rice and warm roti.