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Rajma Chaawl (Kidney Beans & Rice)

rajma chaawl kidney bean stew: instant pot Indian recipes




Badmaash
 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
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.