Kishtwar Rajma Chawal

Red kidney bean curry with local Kishtwar rajma variety. Famous for its unique taste from high-altitude beans.

Time 525 min · Serves 11 · 204 kcal · Kishtwar, Jammu & Kashmir

Ingredients

Garnish

• Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

• Garlic — 1 tsp (ground)
• kidney beans — 250 g (whole)
• onion — 2 piece (chopped)
• Turmeric Powder — 0.5 tsp (ground)
• coriander powder — 1 tsp (ground)
• Ginger — 1 tsp (ground)
• Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
• Tomato — 2 piece (chopped)
• salt (optional) (whole)
• rice — 250 g (ground)

Tempering

• Cumin Seeds — 1 tsp (whole)
• oil — 2 tbsp (whole)

Method

1. Soak the kidney beans for 6-8 hours or overnight, then pressure cook until soft.
2. Wash the rice and cook separately in a pot with water until fluffy; keep warm.
3. Heat oil in a kadhai; add cumin seeds and let them splutter.
4. Add chopped onion and saute until golden brown.
5. Add ginger-garlic paste and cook for a minute, then add chopped tomato and cook until the oil separates.
6. Add turmeric, red chilli powder and coriander powder; mix well.
7. Add the boiled kidney beans with a little cooking liquid and simmer for 10-15 minutes until the gravy thickens.
8. Adjust salt, garnish with coriander leaves, and serve the rajma ladled over the steamed rice as a rajma-chawal plate.

Common questions

How many calories in one plate of Kishtwar Rajma Chawal?

204 kcal per plate.

How much cooking time?

525 min — 480 min prep, 45 min cooking.

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• Rajma Brown Rice Bowl
• Dham Rajma
• Rajma Chawal
• Rajma Gogji
• Dogra Rajma
• Rajma Curry