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Rajma Chawal (The Ultimate Comfort Bowl)
Sunday lunch staple. The gravy should be thick and glossy, not watery. I use the dark red kidney beans for better flavor.
285m
Total Time
4
Servings
medium
Difficulty
🌶️🌶️medium
Spice Level
Prep Time
240 minutes
Cook Time
45 minutes
Ingredients
Instructions
Soak rajma overnight (mandatory!).
Pressure cook rajma with salt and whole spices until soft.
Fry onion puree in oil until nicely caramelized.
Add ginger-garlic and cook out the raw smell.
Add tomato puree and spices, cook until oil separates.
Add cooked beans and some cooking water.
Mash a few beans against the pot side to thicken the gravy.
Simmer for 15 mins. Serve over steamed basmati rice.
Tags
beansgluten-freecomfort-foodweekend
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