Weekend comfort meal: Rajma curry and Rice

I remember how as a child I would always push away the beans curry. As I grew up, I realised how full of nutrients this curry is. Nowadays I cook this comfort meal of rajma (kidney beans) curry and rice. I have made a few changes to the way the quintessential ‘rajma chawal’ (kidney bean curry and rice) is cooked traditionally in Indian households, and this goes along great for my family. Even the toddler loves it. Here’s my recipe for this comfort meal.


For Rajma curry

Kidney beans 2 cups

Onions 2 medium, finely chopped

Ginger and garlic paste 1 tablespoon

Tomatoes 3 large, pureed

Whole spices (black pepper, cumin, cinnamon, bay leaf, clove) 1 teaspoon

Ground spices (cumin powder, coriander powder, garam masala powder) 1 tablespoon

Turmeric 1 teaspoon

Salt 1 tablespoon

Kasoori Methi (Dried fenugreek leaves) crushed 1/2 teaspoon

Ghee 2 tablespoons

Parsley/ coriander leaves for garnishing

For rice

Basmati rice or any long grain white/ brown rice 2 cups

Pototes 1 cut into small cubes

Cumin whole 1 teaspoon

Fresh/ frozen green peas 1/2 cup

Roasted peanuts 1/2 cup

Salt 1 teaspoon

Ghee 1 tablespoon

Parsley leaves, finely chopped 1 tablespoon


For Rajma Curry

Soak the kidney beans/ rajma overnight. You may use the red kidney beans or the spotted ones, though I prefer the red ones for their rich colour. Now boil the rajma in pressure cooker till 6 whistles. Keep the boiled rajma and the stock aside. In a wok, add a tablespoon of ghee. Add the whole spices and roast for 30 seconds, then add in the chopped onions and fry until golden brown. Add ginger and garlic paste, and the ground spices, turmeric and salt. Mix everything well and when the raw smell of ginger goes away, add in the tomato puree. Cover and cook for five minutes, while occasionally opening the lid and stirring it well, so that the spices do not burn. Now add the boiled rajma along with the stock and mix well. Cover and cook for 15 minutes on medium flame. Add the crushed kasuri methi and 1 tablespoon of ghee and keep the curry covered for 1 minute. Garnish with coriander or parsley leaves.

For rice

Soak the rice in water for half an hour. Drain the water, and keep the rice aside. In a pressure cooker, add ghee, and then add cumin. When cumin starts changing its colour, add the potatoes, green peas and rice. Add the roasted peanuts and salt and add water such that the level of rice doubles up after adding water. Now cook until 1 whistle. Garnish with parsley leaves.

The combination of this rajma curry and rice is heavenly. I always have this with a bowl of colourful salad (raw papaya, carrot, bell peppers, coconut, tofu/ chicken, flax seeds and lettuce tossed with a dash of lemon juice, a teaspoon of olive oil and crushed black pepper), and trust me this is just the best fix for weekends! Please do try this meal out and let me know if you like it! Also, let me know in the comments section about your own comfort meal.

Happy weekend! πŸ™‚


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