Rajma Chaawl (Kidney Beans & Rice)
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Badmaash
Nakul Mahendro, co-owner of Badmaash in Los Angeles, tells us, "This is a dish that my brother, Arjun, would request whenever he needed that comfort-cooking. It is basically stewed red kidney beans with tomato and spices and is typically enjoyed with chaawl (Basmati rice)."
"This recipe comes from our cousin Mrinal. Not too long ago, Arjun and I made the drive up to the Bay Area to visit her. Knowing that we hate being cooped up in a car for 5-6 hours, she welcomed us with big hugs and had us sit at the dining table right away for dinner. She then served us Rajma Chaawl, with whipped yogurt and sliced onions. It was exactly what we needed, and hit every note of our own mother’s Rajma. As we were both oogling over it, she kept laughing and saying that it’s nothing special, and she made it in the Insta-Pot."
How to Make It
1
The night before you want to make the dish, cover the dry beans in water with 1 tsp. salt and let sit.
2
In an Instant Pot set to Sauté mode on medium-high, add oil. Once oil is hot, add cumin, cinnamon stick (if using) and allow to bloom for 1 to 2 minutes.
3
Add garlic, ginger, red onion, and serrano chili. Cook until translucent, 3-5 minutes. Add tomato paste, stir to combine.
4
Add tomatoes and 1 tsp. of salt. Sauté until tomatoes are soft, about 4 minutes.
5
Add chili powder, coriander, turmeric, and garam masala. Cook, uncovered until tomatoes are broken down completely.
6
Drain the soaked beans of excess water and add to the Instant Pot. Add 5 cups of water and remaining tsp. of salt, mix to combine.
7
Turn saute mode off and pressure cook for 30 minutes. After 30 minutes, release pressure and check the beans to see if they are soft enough to squish. If not, cook for 5-minute intervals until done.
8
Once done, add chopped cilantro and stir. Serve over rice with yogurt, black pepper and salt, and thinly sliced red onions.
Ingredients
2 cups dried kidney beans
3 tsp salt (divided)
4 tbsp oil
1 tsp cumin
1 cinnamon stick (optional)
2 cloves garlic, chopped
1 tbsp fresh ginger, peeled and chopped
1 red onion, chopped
1 serrano pepper, chopped
1 tbsp tomato paste
2 roma tomatoes, chopped
½ tsp chili powder
1 tsp coriander powder
½ tsp turmeric
½ tsp garam masala
Directions
1
The night before you want to make the dish, cover the dry beans in water with 1 tsp. salt and let sit.
2
In an Instant Pot set to Sauté mode on medium-high, add oil. Once oil is hot, add cumin, cinnamon stick (if using) and allow to bloom for 1 to 2 minutes.
3
Add garlic, ginger, red onion, and serrano chili. Cook until translucent, 3-5 minutes. Add tomato paste, stir to combine.
4
Add tomatoes and 1 tsp. of salt. Sauté until tomatoes are soft, about 4 minutes.
5
Add chili powder, coriander, turmeric, and garam masala. Cook, uncovered until tomatoes are broken down completely.
6
Drain the soaked beans of excess water and add to the Instant Pot. Add 5 cups of water and remaining tsp. of salt, mix to combine.
7
Turn saute mode off and pressure cook for 30 minutes. After 30 minutes, release pressure and check the beans to see if they are soft enough to squish. If not, cook for 5-minute intervals until done.
8
Once done, add chopped cilantro and stir. Serve over rice with yogurt, black pepper and salt, and thinly sliced red onions.
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