Rajma Chawal is a beloved North Indian comfort food, consisting of a hearty kidney bean curry paired with fluffy basmati rice, often enjoyed as a wholesome meal.
Rinse the rajma beans thoroughly and soak them overnight.
Drain and rinse the soaked rajma beans, then add them to a pressure cooker with fresh water.
Pressure cook the beans for about 20 minutes until they become soft.
In a separate pan, heat oil then add cumin seeds and let them sizzle.
Add onions, ginger, and garlic, and sauté until the onions turn golden brown.
Stir in the tomatoes and cook until the oil separates from the mixture.
Add chili powder, turmeric powder, coriander powder, cumin powder, and salt to the tomato mixture.
Pour the cooked rajma along with its cooking water into the spice and tomato mixture and simmer for 15 minutes.
Prepare basmati rice by rinsing it thoroughly, then boiling it in water with a pinch of salt until cooked.
Serve the hot rajma over the fluffy basmati rice.
