Indian kidney bean curry made the traditional way — rich, comforting, and deeply satisfying. This is rajma chawal, explained step by step so you can get it right every time.
#comfortfood #beansandrice #rajmachawal
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🥘 Ingredients
For the beans:
1 cup (250g) kidney beans (rajma)
4–5 cups water (for soaking 8 hours)
5 cups water (for cooking)
1 tsp salt
½ tsp turmeric
Whole spices:
1 black cardamom
1 inch cinnamon
1 tejpatta (or 2–3 cloves)
Ground spices:
1½ tsp coriander powder
½ tsp cumin powder
½ tsp turmeric
1 tsp Kashmiri red chilli powder
Onion puree:
1 medium onion
3 -4 Tbsp water
Tomato puree:
2 cups tomatoes
4–5 garlic cloves
1 tbsp ginger
1 green chilli
Finishing:
½ tsp amchur (or lemon juice)
1 tsp kasuri methi
3 tbsp oil or ghee
Salt to taste
🔪 Simple Recipe
Soak rajma overnight (8+ hours), rinse well.
Pressure cook with water, salt, and turmeric until fully soft.
Blend the onion and tomato mixtures separately.
Heat oil, add whole spices.
Add onion puree → cook 5 mins.
Add tomato puree → cook until thick (6–8 mins).
Add ground spices → cook 2–3 mins.
Add cooked rajma + some cooking water.
Simmer 10 mins, mash a few beans to thicken.
Add amchur + kasuri methi. Rest 10 mins before serving.
Serve with rice + a little ghee on top.
⏱ Chapters
00:00 Intro
00:32 Why Rajma Works
00:50 Soaking the Beans
01:45 Cooking the Rajma
03:05 Whole & Ground Spices
04:36 Onion Puree
05:00 Tomato Base
05:31 Cooking the Masala
08:10 Adding Rajma
09:02 Adding Kasuri Methi
09:22 Simmering
09:43 How to Serve
10:03 Nutrition & Tips
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