Rajma Chawal Rice Bowl Recipe

Prep beans (if using dried)

Rinse 2 cups dried rajma under cold water. Soak in enough water to cover by 2–3 inches for at least 8 hours or overnight. Drain and rinse before cooking. If using canned beans, skip to 'Cook beans' and use two 15-15.5 oz cans (drained and rinsed) in place of dried.

Cook beans

If using soaked dried beans: place drained beans in a large pot, add 6 cups fresh water, bring to a boil, skim foam, then reduce to a simmer and cook uncovered or partially covered until tender, 60–75 minutes. Alternatively, pressure cook on medium-high for 20–25 minutes (or 8–10 whistles) until soft. Drain, reserving about 1/2 cup of cooking liquid; set beans aside. If using canned beans, warm and reserve 1/2 cup water from the can.

Temper spices and sauté aromatics

Heat 2 tbsp oil in a wide skillet or heavy-bottomed pot over medium heat. Add 1 tsp cumin seeds and let them sizzle for 15–20 seconds. Add 1 cup finely chopped onion and sauté until translucent and starting to brown at the edges, about 6–8 minutes. Add 1 tbsp grated ginger and 1 tbsp minced garlic; cook 30–45 seconds until fragrant.

Build the masala

Add 1 cup chopped tomato and 1 tbsp tomato paste to the pan. Cook 4–6 minutes until tomatoes break down and oil starts to separate. Stir in 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp red chili powder, 1.5 tsp salt, and 1/2 tsp freshly ground black pepper. Cook for 1–2 minutes to bloom the spices.

Combine beans and simmer

Add the cooked/drained rajma to the masala along with 2 cups water (or reserved bean cooking liquid) and gently mix to combine, mashing a few beans against the side of the pan to thicken the gravy. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until the curry is glossy and has thickened to a saucy consistency. Taste and adjust salt and spice; add 1 tsp garam masala in the last 3 minutes of simmering.

Finish and garnish

Turn off heat, stir in 1/4 cup chopped fresh cilantro and 1 tsp lemon juice (if using) to brighten flavors. If the curry is too thick, loosen with up to 1/4 cup warm water. Keep covered until ready to assemble bowls.

Rinse 1.5 cups basmati rice under cold water several times until water runs clear. Drain and let sit 10 minutes.

In a medium saucepan, bring 2.75 cups water to a boil with 1/2 tsp salt and 1 tsp oil or butter. Add the drained rice, stir once, return to a gentle boil. Reduce heat to low, cover tightly, and simmer 12–15 minutes until water is absorbed and grains are tender. Remove from heat and let rest, covered, 8–10 minutes. Fluff with a fork before using.

Portioning: For a 24 oz rice bowl (about 3 cups total), use roughly 1.25 cups cooked basmati rice and 1 cup rajma curry per bowl (adjust to desired ratio). Warm both components if needed.

Assemble: Spoon the fluffed basmati rice into the bowl/container, then ladle the rajma curry over one side or center so rice is partially coated. Garnish with additional chopped cilantro, sliced red onion or pickled onions, and a dollop (about 2 tbsp) of plain yogurt or raita if desired. Sprinkle a pinch of garam masala or tempered cumin oil on top for aroma.

Serve: Serve hot. If packaging for takeout, pack any yogurt/raita separately and include a small container of lemon wedge or extra chutney if desired.