Punjabi Rajma Chawal with Ghee-Tempered Cumin Rice

⏱ 70 min · Serves 4

The ultimate Sunday comfort bowl: red kidney beans slow-simmered in a deeply spiced onion-tomato masala until the gravy turns thick and glossy, spooned over fluffy cumin-scented basmati. Homely, hearty and better the next day.

Per serving: 615 kcal · 19.5g protein · 95.0g carbs · 16.0g fat

Ingredients

• 250g dried red kidney beans (rajma), soaked overnight in plenty of water
• 3 tbsp ghee (or oil)
• 1 tsp cumin seeds
• 1 large onion, very finely chopped
• 1 tbsp ginger-garlic paste
• 1 green chilli, slit
• 3 medium tomatoes, blitzed to a puree (or 300g tinned)
• 1 tsp ground coriander
• 1 tsp Kashmiri chilli powder
• 1/2 tsp ground turmeric
• 1/2 tsp garam masala
• 1/2 tsp amchur (dried mango powder) or squeeze of lemon
• 1.5 tsp salt, to taste
• Small handful coriander leaves, chopped
• FOR THE RICE:
• 300g basmati rice, rinsed until water runs clear
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 bay leaf
• 1/2 tsp salt
• 600ml water

Method

1. Drain the soaked beans, put in a pressure cooker with 800ml fresh water and 1/2 tsp salt. Cook 5-6 whistles (about 20 minutes) until completely soft and squashable. No cooker? Simmer in a covered pan 60-75 minutes, topping up water. Don't drain — the cooking liquid is your gravy.
2. Meanwhile, heat the ghee in a heavy pan. Add cumin seeds and let them sizzle for 20 seconds.
3. Add the onion and fry over medium heat for 8-10 minutes until properly golden brown — this is where the flavour lives.
4. Stir in ginger-garlic paste and green chilli, cook 1 minute until the raw smell goes.
5. Add tomato puree, coriander, chilli powder and turmeric. Cook 8-10 minutes, stirring, until the masala darkens and ghee separates at the edges.
6. Tip in the beans with their liquid. Add remaining salt, bring to a boil, then simmer uncovered 15-20 minutes. Mash a ladleful of beans against the side of the pan to thicken the gravy.
7. While it simmers, make the rice: heat ghee in a saucepan, sizzle cumin and bay leaf, add rice and stir 1 minute. Add water and salt, boil, then cover and cook on the lowest heat 12 minutes. Rest 5 minutes off the heat, then fluff with a fork.
8. Finish the rajma with garam masala, amchur and coriander. Taste for salt, add a splash of hot water if too thick, and serve over the cumin rice with sliced onion and a lemon wedge.