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Rich, thick, and deeply satisfying, Rajma Chawal is a protein-packed vegetarian kidney bean curry. This high fiber, DASH-friendly dish supports weight loss and is a family kitchen staple.
Rinse and soak the kidney beans overnight. Drain before cooking.
In a large pot, add soaked kidney beans and 4 cups water. Bring to a boil, then simmer over medium-low heat until tender, about 50–60 minutes. Drain and set beans aside.
Heat vegetable oil in a heavy-bottomed pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add chopped onion. Sauté on medium heat until golden brown, about 8–10 minutes, stirring frequently to prevent burning.
Mix in minced ginger and garlic. Cook for 1 more minute until fragrant, then add pureed tomato, ground coriander, turmeric, red chili powder, and salt. Sauté on medium-low, stirring, until oil separates (6–8 minutes).
Add cooked beans and 1 cup water. Simmer on low heat for 20 minutes, gently mashing some beans for a thick texture. Stir occasionally and adjust consistency.
Stir in garam masala and simmer 2 more minutes. Taste and adjust salt. Remove from heat.
Meanwhile, rinse basmati rice until water runs clear. Cook rice in 2 cups water with a pinch of salt. Bring to a boil, cover, and simmer on low until water is absorbed, 15–18 minutes. Let rest 5 minutes, then fluff.
Serve kidney bean curry hot over fluffed rice. Garnish with fresh cilantro before serving.
