Rajma Rice Chawal - No Restaurant Tricks

Rajma Chawal is one of North India’s most loved comfort meals — soft, slow-cooked kidney beans in a gently spiced tomato-onion gravy, served with plain steamed rice.
This is real home-style rajma rice, not a restaurant curry. No cream, no cashews, no heavy spice load — just properly cooked rajma, a balanced masala, and time.

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Ingredients (Serves 2–3)
Rajma (Kidney Bean Curry)
• Canned kidney beans, drained & well rinsed — 2 × 400 g tins (480 g drained)
• Oil (mustard oil preferred, or vegetable oil) — 2½ tbsp
• Onion, finely chopped — 150 g | 1½ UK cups | 1½ US cups
• Ginger-garlic paste — 2 tsp | 10 g
• Tomato purée (paste) — 4 tbsp | ~60 g
• Water — 120 ml | ½ UK cup | ½ US cup
• Cumin seeds — 1 tsp | 3 g
• Turmeric powder — ½ tsp | 1 g
• Kashmiri chilli powder — 1 tsp | 2 g
• Coriander powder — 2 tsp | 4 g
• Garam masala — ¾–1 tsp | 1.5–2 g
• Hing (asafoetida) — a tiny pinch 1/16 tsp | ~0.05 g
• Salt — 1¼ tsp | 7 g (adjust to taste)
• Hot water — 400–450 ml | 1¾–2 UK cups | 1¾–2 US cups
• Fresh coriander (optional) — 2 tbsp, chopped
Rice
• Basmati rice — 200 g | 7 oz | 1 UK cup | 1 US cup
• Water — 400 ml | 1¾ UK cups | 1¾ US cups
• Salt — ¼ tsp | 1.5 g
Or use a rice cooker.

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