Step-by-Step Instructions

1. 1.Prepare Kidney Beans (Rajma)

   Take 1 kg of kidney beans (Lobia) and boil them until tender. Add salt to taste during boiling. Set aside the boiled kidney beans.

2. 2.Sauté Onions and Whole Spices for Rajma Gravy

   Heat 2 tablespoons of oil in a pan. Add sliced onions and cook until they turn golden brown. Then, add curry leaves and whole spices (Sabut Garam Masala) and fry for about 1 minute until fragrant.

3. 3.Add Pastes and Dry Spices for Rajma Gravy

   Add 1 teaspoon of ginger-garlic paste and cook well. Then, add blended tomatoes (tomato paste) and green chili paste, mixing thoroughly. Cook until the mixture thickens and the oil starts to separate. Now, add 2 teaspoons of coriander powder, 1 teaspoon of turmeric powder, 2 teaspoons of red chili powder, and salt to taste. Mix all the spices well.

4. 4.Cook Rajma Gravy

   Cover the pan and cook the gravy for 10 to 15 minutes on medium heat, allowing the flavors to meld. Add 1 teaspoon of whole cumin seeds (Sabut Zeera) and a blended onion paste (if not already incorporated with the initial sliced onion). Continue to fry until the oil completely separates from the masala.

5. 5.Combine Rajma with Gravy

   Add the boiled kidney beans (Lobia) to the prepared gravy. Mix well and cook until the oil separates again, ensuring the beans are thoroughly coated and heated through.

6. 6.Prepare Tempered Rice (Tarke wale Chawal)

   Heat 2 tablespoons of oil in a separate pot. Add sliced onions and cook until they turn golden brown. Then, add sliced green chilies, curry leaves, and whole spices (Sabut Garam Masala). Fry for a minute until aromatic.

7. 7.Cook Rice Masala

   Add chopped tomatoes and cook for 10 to 15 minutes until they soften. Then, add 2 teaspoons of coriander powder, 2 teaspoons of red chili powder, and salt to taste. Fry the spices well.

8. 8.Cook Rice

   Add water as required for the rice. Once the water comes to a boil, add the rice. Mix well and cook until the water dries up. Add 1 teaspoon of garam masala powder and 1 tablespoon of lemon juice. Stir gently.

9. 9.Steam Rice (Dum)

   Cover the pot and let the rice steam (dum) for 5 to 10 minutes on low heat until fully cooked and fluffy.

10. 10.Serve Rajma Chawal

    Serve the hot Rajma alongside the tempered rice. Garnish the Rajma with fresh green chilies and chopped coriander. Enjoy this Indian-style Rajma Chawal with friends and family, optionally with a side of raita.