Creamy kidney beans in a spiced tomato masala, with fragrant rice on the side. By cooking the beans until tender first and then letting them simmer in the sauce, they absorb plenty of flavor without falling apart.
Rajma chawal is a well-known Punjabi dish: kidney beans in a spiced sauce, served with rice. The beans are sturdy enough to cook for a long time, and absorb flavor as they simmer. In this recipe, the sauce starts with onion, ginger and garlic; tomato adds a tangy freshness and body. Cumin provides a warm, earthy base, while ground coriander, turmeric and garam masala round out the masala. The lemon and fresh coriander are added right at the end, so their fresh flavors remain distinct.
Dried kidney beans take a little planning ahead. Soaking them for eight to twelve hours helps them cook more evenly and reduces the cooking time. Discard the soaking water and bring the beans to a vigorous boil first: let them bubble rapidly for at least ten minutes before continuing to cook them gently. Raw or undercooked kidney beans are not safe to eat. The exact cooking time depends on the beans; allow about an hour to an hour and a half, and taste to check for tenderness. They should be creamy, but not falling apart. Save some of the cooking liquid: it loosens the sauce and helps the masala cling to the beans.
Take your time browning the onion for the masala. This gives the sauce more depth than simply softening the onion. Briefly fry the ginger and garlic, then let the tomato cook down until the mixture thickens and oil appears around the edges. This takes away the raw tomato flavor and gives the sauce a concentrated base. Ripe fresh tomatoes work well when they’re full of flavor; outside their season, canned tomatoes are a practical choice. Garam masala varies from brand to brand, so taste before adding more.
Serve the beans with basmati rice, which stays fluffy and soaks up the sauce well. A squeeze of lemon cuts through the rich, spiced sauce; coriander adds a fresh, green note. For a milder flavor, use less chili powder or leave it out. A little extra cooking liquid will thin the sauce if it gets too thick. If you don’t have dried beans, you can use canned kidney beans: rinse them, add them to the reduced masala and let them simmer gently. This shortens the cooking time, though the sauce will be less rich without the bean cooking liquid.
Rinse the kidney beans and soak them for 8–12 hours in plenty of cold water. Drain and rinse again.
Put the beans in a large pot and add plenty of fresh water. Bring to a boil and let them boil vigorously for at least 10 minutes. Lower the heat and then simmer the beans gently until tender and creamy, about 60–90 minutes. Add water as needed. Reserve 300 ml of the cooking liquid and drain the beans.
Heat the oil in a large, heavy-based pan over medium heat. Fry the onion for 10–12 minutes until golden brown and soft, stirring regularly.
Add the ginger and garlic and fry for 1 minute. Stir in the tomatoes, cumin, ground coriander, turmeric, chili powder and salt. Simmer gently for 12–15 minutes, until the tomatoes have reduced and the masala is thick.
Stir the kidney beans and 250 ml of the reserved cooking liquid into the masala. Simmer gently, uncovered, for 25–30 minutes, stirring occasionally, until the sauce clings to the beans. Add a splash of extra cooking liquid if the sauce gets too thick. Stir in the garam masala and taste for salt.
Meanwhile, rinse the rice until the water is mostly clear. Cook the rice according to the package instructions and leave it covered for 5 minutes.
Spoon the rajma into bowls and serve with the rice. Finish with coriander and lemon wedges to squeeze over at the table.
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