Rajma with Basmati Rice and Boondi Raita

Rajma chawal is one of those meals that needs no occasion. A pot of red kidney beans slow-cooked in a deeply spiced tomato gravy, spooned over steaming basmati rice, with a bowl of cold boondi raita on the side — it's the kind of food that feels like home.

This recipe walks you through each component so everything comes together at the right time. The rajma takes the longest, so start there.

Ingredients

For the Rajma

• 1½ cups dried rajma (red kidney beans), soaked overnight
• 3 tbsp oil or ghee
• 2 medium onions, finely chopped
• 1 tbsp ginger-garlic paste
• 3 medium tomatoes, pureed
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp turmeric
• 1 tsp Kashmiri red chilli powder
• 1 tsp garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• A small knob of butter (optional, for finishing)

For the Basmati Rice

• 1½ cups aged basmati rice
• 2¾ cups water
• 1 tsp ghee
• ½ tsp salt
• 2–3 whole cloves (optional)

For the Boondi Raita

• 1½ cups chilled curd (full-fat, whisked smooth)
• ½ cup plain boondi
• ½ tsp roasted cumin powder
• ¼ tsp black salt
• A pinch of red chilli powder
• Salt to taste
• Fresh mint leaves or coriander to garnish

Method

Step 1 — Cook the Rajma

Drain the soaked rajma and pressure cook with enough water and a pinch of salt for 4–5 whistles, or until the beans are completely tender but still holding their shape. Set aside with the cooking liquid.

Heat oil or ghee in a heavy-bottomed pan. Add cumin seeds and let them splutter. Add the onions and cook on medium heat for 12–15 minutes until they turn a deep golden brown — don't rush this step, it builds the base of the gravy.

Add the ginger-garlic paste and cook for 2 minutes. Add the tomato puree and all the dry spices except garam masala. Cook the masala on medium heat, stirring regularly, until the oil separates from the sides — about 10–12 minutes.

Add the cooked rajma along with its liquid. Stir well, adjust salt, and simmer uncovered for 15–20 minutes until the gravy thickens and coats the beans. Finish with garam masala and a knob of butter if using. Garnish with fresh coriander.

Step 2 — Cook the Basmati Rice

Wash the rice 2–3 times until the water runs clear. Soak for 20 minutes, then drain.

In a pot, bring water to a boil. Add ghee, salt, and cloves if using. Add the drained rice, stir once, and bring back to a boil. Reduce heat to the lowest setting, cover tightly, and cook for 12 minutes. Turn off the heat and let it rest covered for 5 minutes before fluffing with a fork.

Step 3 — Make the Boondi Raita

Whisk the curd until smooth. Soak the boondi in water for 2–3 minutes to soften slightly, then squeeze out the excess water and add to the curd. Season with roasted cumin powder, black salt, red chilli powder, and regular salt. Mix gently. Garnish with mint or coriander. Keep refrigerated until serving.

Serving

Spoon the rajma generously over a mound of rice. Serve the boondi raita on the side — its cool, tangy flavour cuts through the richness of the gravy perfectly. A few slices of raw onion and a wedge of lemon alongside round it out.

Tips

• Soak overnight: Dried rajma needs a full 8–10 hours of soaking. Skipping this leads to uneven cooking and a harder texture.
• Brown the onions properly: The depth of colour on your onions directly affects the flavour of the gravy. Light golden is not enough.
• Use the cooking liquid: The water the rajma was pressure-cooked in is starchy and flavourful — add it to the gravy instead of plain water.
• Raita just before serving: Boondi absorbs moisture quickly. Make the raita close to mealtime so it doesn't get too thick.