Ingredients

• 1 cup rajma (kidney beans)
• 3 cups water (for pressure cooking)
• 3 tbsp oil or ghee

• 2 large onions, finely chopped
• 3 ripe tomatoes, pureed
• 2 tbsp ginger-garlic paste
• 2 green chillies, slit

• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 2 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp garam masala
• Salt to taste

• 1½ cups basmati rice
• 3 cups water
• Salt to taste

Instructions

1. Ingredients: Follow the above list
2. Soak the Rajma: Wash rajma thoroughly and soak in plenty of water for 8–10 hours or overnight. This step is crucial for soft, creamy beans and even cooking.
3. Pressure Cook the Rajma: Drain soaked rajma, add fresh water and salt, and pressure cook for 6–7 whistles until the beans are soft and mash easily between fingers.
4. Prepare the Masala Base: Heat oil in a heavy pan, add cumin seeds, then onions. Cook slowly until onions turn golden brown for deep flavour.
5. Add Ginger-Garlic & Tomatoes: Add ginger-garlic paste and green chillies. Pour in tomato puree and cook until oil separates and masala thickens.
6. Add Dry Spices: Mix turmeric, chilli powder, coriander powder, and salt. Cook the masala on low heat to remove raw spice flavours.
7. Combine Rajma & Gravy: Add cooked rajma along with its stock. Mash a few beans to naturally thicken the gravy.
8. Slow Simmer: Simmer uncovered for 20–25 minutes, stirring occasionally, until the gravy becomes rich and creamy.
9. Prepare Chawal: Cook basmati rice separately until fluffy
10. Serve: Serve hot rajma over steamed rice with a drizzle of ghee.

Why You’ll Love This Recipe

• Classic Punjabi comfort food
• High in protein and fibre
• Deep, slow-cooked flavours
• Perfect balance of spice and richness
• Tastes even better the next day

Common Mistakes

• Undercooking rajma
• Skipping soaking
• Rushing the onion browning
• Using too much water

Variations

Punjabi Dhaba Style: Add extra ghee and slow cook longer.
Spicy: Increase green chillies and chilli powder.
No Onion: Use hing and extra tomato base.

Personal Note

Rajma Chawal is my ultimate comfort meal. Whenever I feel homesick or want something deeply satisfying, this is what I cook. The slow simmering and aroma filling the kitchen always bring a sense of calm and nostalgia.